Mar Salad

Name: Mar Salad
Ingredients: 1 can mar, cut in cubes; 2 cups shredded cabbage; 14 cup green pepper, diced; 2 cups sliced pineapple, diced; 2 cups sliced celery; 1% cups mayonnaise

From Wilkes County Home Demonstration Club cook book, 1947

Presented as published in 1947. 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

2757Calories

16 gProtein

117 gCarbs

252 gFat

Full nutrition (34 nutrients)

Calories2757 kcal

Protein16 g

Carbohydrates117 g

Fiber20 g

Sugars54 g

Total Fat252 g

Saturated Fat39 g

Monounsaturated Fat56 g

Polyunsaturated Fat149 g

Omega-318 g

Cholesterol139 mg

Sodium2626 mg

Potassium3182 mg

Calcium509 mg

Iron5 mg

Magnesium205 mg

Phosphorus391 mg

Zinc2.9 mg

Copper0.7 mg

Manganese5.5 mg

Vitamin D0.7 mcg

Vitamin C460 mg

Vitamin A93 mcg

Vitamin E11 mg

Vitamin K543 mcg

Vitamin B61.5 mg

Vitamin B120.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.5 mg

Folate366 mcg

Choline138 mg

Caffeine0 mg

Water1435 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 58. The excerpt below is the record exactly as published.

MAR SALAD Chill thoroughly, then combine 1 can mar, cut in cubes 2 cups shredded cabbage 14 cup green pepper, diced 2 cups sliced pineapple, diced 2 cups sliced celery 1% cups mayonnaise

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