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Juno Salad
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. F. C. Winter, Winnetka, 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
796Calories
7 gProtein
8 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein7.1 g
Carbohydrates8.2 g
Fiber2.4 g
Sugars0.9 g
Total Fat83 g
Saturated Fat13 g
Monounsaturated Fat20 g
Polyunsaturated Fat45 g
Omega-30 g
Cholesterol6.2 mg
Sodium521 mg
Potassium268 mg
Calcium58 mg
Iron1.3 mg
Magnesium63 mg
Phosphorus171 mg
Zinc1.2 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A79 mcg
Vitamin E6.1 mg
Vitamin K47 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate8.3 mcg
Choline2.2 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 319. The excerpt below is the record exactly as published.
JUNO SALAD. — Cream 1 Neufchatel cheese, ^ cup chopped walnuts and 1 pimento, and form into small balls, place on beds of cress, and cover with ^ cup of French dressing
Cook this with the app: pantry check, scaling, and the assistant.