Frozen Salad
From The Wilson cook book, 1941
Serve sliced when ready.
Presented as published in 1941. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2806Calories
58 gProtein
104 gCarbs
245 gFat
Full nutrition (34 nutrients)
Calories2806 kcal
Protein58 g
Carbohydrates104 g
Fiber16 g
Sugars45 g
Total Fat245 g
Saturated Fat105 g
Monounsaturated Fat80 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol1040 mg
Sodium313 mg
Potassium1649 mg
Calcium723 mg
Iron8.7 mg
Magnesium399 mg
Phosphorus1208 mg
Zinc7.1 mg
Copper1.5 mg
Manganese3 mg
Vitamin D3 mcg
Vitamin C0.8 mg
Vitamin A240 mcg
Vitamin E34 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)6.6 mg
Folate164 mcg
Choline508 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 45. The excerpt below is the record exactly as published.
Frozen Salad 1 10c package marshmallows 1 cup chopped almonds 1 large can pineapple 3 tablespoons flour 1 bottle cherries 3 tablespoons sugar 3 ege2es 3 tablespoons vinegar 1 pint cream
Cook this with the app: pantry check, scaling, and the assistant.