Matalea's Salad

Name: Matalea's Salad
Ingredients: 2 cups cottage cheese; 1 cup tomato catsup; 2/3 cup French dressing; 1 cup mayonnaise; 2 tablespoons gelatine, plain; 1 package lime Jello; 1 small bottle stuffed olives, sliced

From The Chapel Hill cook book, 1935

Serves 12. Mrs. A. D. Perkins.

Presented as published in 1935. 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

3147Calories

67 gProtein

100 gCarbs

281 gFat

Full nutrition (34 nutrients)

Calories3147 kcal

Protein67 g

Carbohydrates100 g

Fiber0.8 g

Sugars77 g

Total Fat281 g

Saturated Fat50 g

Monounsaturated Fat70 g

Polyunsaturated Fat150 g

Omega-312 g

Cholesterol146 mg

Sodium6301 mg

Potassium1375 mg

Calcium530 mg

Iron2.5 mg

Magnesium80 mg

Phosphorus779 mg

Zinc3.5 mg

Copper0.8 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C12 mg

Vitamin A449 mcg

Vitamin E24 mg

Vitamin K368 mcg

Vitamin B60.7 mg

Vitamin B122.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)4.5 mg

Folate84 mcg

Choline116 mg

Caffeine0 mg

Water629 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

MATALEA'S SALAD 2 cups cottage cheese 2 tablespoons gelatine, 1 cup tomato catsup plain 2/3 cup French dressing 1 package lime Jello 1 cup mayonnaise 1 small bottle stuffed olives, sliced

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