Marion Club Salad
From The Gertrude Bobbitt Circle cook book, 1948
Looks like white popcorn balls. Serve with butter-thins spread with Roquefort cheese and coffee.
Presented as published in 1948. 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
11348Calories
76 gProtein
268 gCarbs
1111 gFat
Full nutrition (34 nutrients)
Calories11348 kcal
Protein76 g
Carbohydrates268 g
Fiber24 g
Sugars179 g
Total Fat1111 g
Saturated Fat303 g
Monounsaturated Fat288 g
Polyunsaturated Fat420 g
Omega-347 g
Cholesterol1336 mg
Sodium8308 mg
Potassium2898 mg
Calcium1237 mg
Iron10 mg
Magnesium655 mg
Phosphorus1860 mg
Zinc9.9 mg
Copper2.3 mg
Manganese5 mg
Vitamin D1.8 mcg
Vitamin C119 mg
Vitamin A141 mcg
Vitamin E29 mg
Vitamin K1462 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.1 mg
Folate44 mcg
Choline302 mg
Caffeine0 mg
Water1188 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 62. The excerpt below is the record exactly as published.
MARION CLUB SALAD (Book Club Amount) 1 quart cream 1 large can Royal Am. Cherries 1 quart mayonnaise 2 large cans sliced pineapple 1 box gelatin 2 large grapefruits 3/4 cup sugar a/2 pound almonds 1 teaspoon salt Soak gelatin in pineapple juice and add sugar. Melt with one pint of the other fruit juices, heated.
Cook this with the app: pantry check, scaling, and the assistant.