Nut and Apple Salad

Name: Nut and Apple Salad
Ingredients: 1 1/2 lb. shelled pecans; 1 lb. marshmallows; About as many apples as nuts; 1 large can sliced pineapple

From The Wilson cook book, 1941

Dressing: Cook thick as custard. After cooling a pint of cream whipped is an improvement but not necessary.

Presented as published in 1941. 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

6632Calories

76 gProtein

478 gCarbs

500 gFat

Full nutrition (33 nutrients)

Calories6632 kcal

Protein76 g

Carbohydrates478 g

Fiber42 g

Sugars279 g

Total Fat500 g

Saturated Fat44 g

Monounsaturated Fat268 g

Polyunsaturated Fat156 g

Cholesterol0 mg

Sodium363 mg

Potassium2634 mg

Calcium395 mg

Iron17 mg

Magnesium717 mg

Phosphorus1777 mg

Zinc27 mg

Copper6.7 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A3.6 mcg

Vitamin E0.1 mg

Vitamin K29 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)0.1 mg

Niacin (B3)7 mg

Folate4.5 mcg

Choline6.6 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 44. The excerpt below is the record exactly as published.

Nut and Apple Salad 1% lb. shelled pecans 1 lb. marshmallows About as many apples as nuts 1 large can sliced pineapple

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