vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Luncheon or Supper Salad
From Delicacies, 1929
Serves 3
Presented as published in 1929. 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
674Calories
13 gProtein
13 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein13 g
Carbohydrates13 g
Fiber1.2 g
Sugars4.2 g
Total Fat64 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat33 g
Omega-34 g
Cholesterol56 mg
Sodium768 mg
Potassium467 mg
Calcium254 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus178 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C16 mg
Vitamin A95 mcg
Vitamin E2.7 mg
Vitamin K121 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline33 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 7. The excerpt below is the record exactly as published.
Luncheon or Supper Salad 1 can tomato soup 3 Philadelphia cream cheeses 2 tbsp. gelatine ^ cup cold water 1 cup mayonnaise l^ cup chopped celery, 2 finely chopped hard green pepper, onion boiled eggs, if desired
Cook this with the app: pantry check, scaling, and the assistant.