Kidney Bean and Tongue Salad

Name: Kidney Bean and Tongue Salad
Ingredients: Cups cold smoked tongue, cut in julienne strips; Cups boiled kidney beans; sweet pickle, chopped; Tbsp* green pepper, chopped; Cup celery, chopped; Tbsp* pimiento, chopped; Salt and pepper 0; Salt and pepper 0; Drops tobasco sauce; Mayonnaise or salad dressing

From Cook book (Relief Society, Houston, 1963), 1963

Serves eight.

Presented as published in 1963. 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

2004Calories

27 gProtein

97 gCarbs

169 gFat

Full nutrition (34 nutrients)

Calories2004 kcal

Protein27 g

Carbohydrates97 g

Fiber2.4 g

Sugars38 g

Total Fat169 g

Saturated Fat27 g

Monounsaturated Fat37 g

Polyunsaturated Fat100 g

Omega-312 g

Cholesterol93 mg

Sodium3753 mg

Potassium1526 mg

Calcium284 mg

Iron8.3 mg

Magnesium178 mg

Phosphorus459 mg

Zinc3 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D0.4 mcg

Vitamin C119 mg

Vitamin A194 mcg

Vitamin E8 mg

Vitamin K456 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.1 mg

Folate291 mcg

Choline83 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 5. The excerpt below is the record exactly as published.

KIDNEY BEAN AND TONGUE SALAD Mrs. A1 Ellis Cups cold smoked tongue, cut in julienne strips Cups boiled kidney beans sweet pickle, chopped Tbsp* green pepper, chopped Cup celery, chopped Tbsp* pimiento, chopped Salt and pepper 0 Drops tobasco sauce Mayonnaise or salad dressing

Cook this with the app: pantry check, scaling, and the assistant.