Olive Salad
From Cook book (Relief Society, Houston, 1963), 1963
Very good served with sandwiches.
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
902Calories
23 gProtein
72 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories902 kcal
Protein23 g
Carbohydrates72 g
Fiber5.7 g
Sugars46 g
Total Fat59 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat3 g
Cholesterol560 mg
Sodium4163 mg
Potassium759 mg
Calcium303 mg
Iron11 mg
Magnesium50 mg
Phosphorus335 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C15 mg
Vitamin A246 mcg
Vitamin E3.8 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate96 mcg
Choline465 mg
Caffeine0 mg
Water664 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 5. The excerpt below is the record exactly as published.
OLIVE SALAD Avis Perisho Cut up olives , onions, celery, and several hard boiled eggs . Serve with salad dressing
Cook this with the app: pantry check, scaling, and the assistant.