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Hungarian Salad
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. W. H. Willis, Glencoe, IL.
Presented as published in 1912. 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
361Calories
5 gProtein
48 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein5.2 g
Carbohydrates48 g
Fiber13 g
Sugars22 g
Total Fat21 g
Saturated Fat3.8 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol0 mg
Sodium183 mg
Potassium1074 mg
Calcium77 mg
Iron5.7 mg
Magnesium83 mg
Phosphorus113 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A634 mcg
Vitamin E9.5 mg
Vitamin K21 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate45 mcg
Choline29 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 318. The excerpt below is the record exactly as published.
HUNGARIAN SALAD.— Mix equal parts shredded fresh pineapple, bananas, cut in pieces, and sections of tangerines, and marinate with French dressing. Fill banana skins with mixture, sprinkle generously with paprika
Cook this with the app: pantry check, scaling, and the assistant.