Marion Club Salad

Name: Marion Club Salad
Ingredients: 1 quart cream; 1/2 lb. blanched almonds; 1 quart mayonnaise; 1 teaspoon salt; 1 box Knox gelatine; 1 can Royal Anne cherries; 1/2 cup sugar; 2 cans sliced pineapple

From Anson County cook book, 1928

Presented as published in 1928. 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

10920Calories

75 gProtein

190 gCarbs

1108 gFat

Full nutrition (34 nutrients)

Calories10920 kcal

Protein75 g

Carbohydrates190 g

Fiber28 g

Sugars115 g

Total Fat1108 g

Saturated Fat303 g

Monounsaturated Fat289 g

Polyunsaturated Fat423 g

Omega-347 g

Cholesterol1336 mg

Sodium8138 mg

Potassium2749 mg

Calcium1257 mg

Iron10 mg

Magnesium677 mg

Phosphorus1810 mg

Zinc11 mg

Copper2.5 mg

Manganese5 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A141 mcg

Vitamin E87 mg

Vitamin K1462 mcg

Vitamin B60.7 mg

Vitamin B121.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.8 mg

Niacin (B3)8.8 mg

Folate144 mcg

Choline420 mg

Caffeine0 mg

Water745 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 29. The excerpt below is the record exactly as published.

MARION CLUB SALAD 1 quart cream V2 lb. blanched almonds 1 quart mayonnaise 1 teaspoon salt 1 box Knox gelatine 1 can Royal Anne cherries % cup sugar 2 cans sliced pineapple

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