Mayonnaise Salad
From Cook book (Relief Society, Houston, 1963), 1963
Serves 8-10.
Presented as published in 1963. 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
298Calories
9 gProtein
62 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories298 kcal
Protein9 g
Carbohydrates62 g
Fiber0.5 g
Sugars0.7 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium231 mg
Potassium1365 mg
Calcium120 mg
Iron1.6 mg
Magnesium65 mg
Phosphorus250 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A72 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.7 mg
Folate79 mcg
Choline1.5 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 3. The excerpt below is the record exactly as published.
1/2 cup nuts 1 cup chopped celery 2 T. pimiento
Cook this with the app: pantry check, scaling, and the assistant.