Garden Salad

Name: Garden Salad
Ingredients: 2 cups shredded cabbage; 2 cups chopped celery; 1 bunch carrots ground in meat chopper; 2 medium onions; 142 cups mayonnaise or salad dressing; ¥Y2 cup chopped nuts; 4 tablespoons sugar; 3 tablespoons vinegar; 1 teaspoon salt; 2 packages plain gelatin; ¥Y cup cold water; ¥Y2 cup boiling water

From Quaker recipes, 1954

Presented as published in 1954. 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

1781Calories

30 gProtein

158 gCarbs

121 gFat

Full nutrition (34 nutrients)

Calories1781 kcal

Protein30 g

Carbohydrates158 g

Fiber27 g

Sugars70 g

Total Fat121 g

Saturated Fat16 g

Monounsaturated Fat41 g

Polyunsaturated Fat59 g

Omega-35.9 g

Cholesterol46 mg

Sodium3881 mg

Potassium3508 mg

Calcium793 mg

Iron14 mg

Magnesium357 mg

Phosphorus694 mg

Zinc4.4 mg

Copper1 mg

Manganese3.2 mg

Vitamin D0.2 mcg

Vitamin C215 mg

Vitamin A546 mcg

Vitamin E22 mg

Vitamin K189 mcg

Vitamin B61.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)6.9 mg

Folate394 mcg

Choline102 mg

Caffeine0 mg

Water1448 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 57. The excerpt below is the record exactly as published.

GARDEN SALAD 2 cups shredded cabbage 2 cups chopped celery 1 bunch carrots ground in meat chopper 2 medium onions 142 cups mayonnaise or salad dressing ¥Y2 cup chopped nuts 4 tablespoons sugar 3 tablespoons vinegar 1 teaspoon salt 2 packages plain gelatin Y cup cold water ¥Y2 cup boiling water

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