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Malaga Salad
From The Cook County cook book, 1912
Serves 4
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
627Calories
5 gProtein
16 gCarbs
61 gFat
Full nutrition (30 nutrients)
Calories627 kcal
Protein5 g
Carbohydrates16 g
Fiber1.6 g
Sugars8.5 g
Total Fat61 g
Saturated Fat8.9 g
Monounsaturated Fat15 g
Polyunsaturated Fat34 g
Cholesterol0 mg
Sodium382 mg
Potassium251 mg
Calcium43 mg
Iron0.9 mg
Magnesium50 mg
Phosphorus132 mg
Zinc1 mg
Copper0.4 mg
Manganese1 mg
Vitamin C33 mg
Vitamin A15 mcg
Vitamin E4.5 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate1 mcg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 321. The excerpt below is the record exactly as published.
MALAGA SALAD. — Remove skins and seeds from white grapes; add an equal quantity of English walnuts, blanched and broken in pieces. Marinate with French dressing. Serve on let- tuce leaves and garnish with Maraschino cherries. — Mrs. W. H.- Willis, Glencoe, 111. MARGUERITE SALAD.— Cut the whites of 6 hard-boiled eggs in rings and put the yolks through a strainer and moisten with a little dressing. Arrange the whites on lettuce leaves and drop the yellow in the center. — Mrs. Conklin, 914 N. 5th Ave., May- wood, 111. MARSHMALLOW SALAD.— Cut 1 can of pineapple and J^ pound of marshmallows into cubes and mix with 1 cup of pecan COOK COUNTY COOK BOOK 469 meats. Pour over a salad dressing- made with lemon juice and serve on lettuce leaves
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