Frozen Salad
From Durham cook book ..., 1921
Half for small family.
Presented as published in 1921. 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
909Calories
44 gProtein
103 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories909 kcal
Protein44 g
Carbohydrates103 g
Fiber0 g
Sugars102 g
Total Fat45 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1333 mg
Sodium1668 mg
Potassium490 mg
Calcium207 mg
Iron6.2 mg
Magnesium44 mg
Phosphorus700 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A560 mcg
Vitamin E3.7 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.3 mg
Folate165 mcg
Choline1029 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 47. The excerpt below is the record exactly as published.
FROZEN SALAD. Yolks of seven eggs, beaten with one-half cup sugar, pinch red pepper, one-half teaspoon salt, pinch of dry mustard, (or one-half teaspoon prepared mustard.) Heat one-half cup vinegar and kitchen spoonful of butter in pan, and add the beaten yolks, stirring till very thick. Remove, and when cold thin with whipped cream. Add one can of pineapple
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