Juno Salad
From Principles of cooking, 1914
Presented as published in 1914. 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
460Calories
10 gProtein
9 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein9.5 g
Carbohydrates9.2 g
Fiber4.1 g
Sugars1.3 g
Total Fat43 g
Saturated Fat3.7 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat30 g
Cholesterol0 mg
Sodium6.7 mg
Potassium337 mg
Calcium57 mg
Iron2.2 mg
Magnesium90 mg
Phosphorus233 mg
Zinc1.8 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A64 mcg
Vitamin E0.3 mg
Vitamin K5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate2.9 mcg
Choline3 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 59. The excerpt below is the record exactly as published.
Juno Salad. — Mix one Neufchatel cheese, one half cup chopped walnuts, one fourth cup chopped pimentoes. Moisten with Cooked Salad Dressing
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