Picnic Salad

Name: Picnic Salad
Ingredients: 1/2 Qt. finely chopped cabbage; 6 apples; 1 cup nuts; 1 cup celery; 3 hard boiled eggs; 1 cup of cream; 2 raw eggs; 1 tablespoonful of mixed mustard; 1 tablespoonful of sugar; 4 tablespoonfuls of vinegar

From The Fredericksburg home kitchen cook book, 1921

Recipe by Mrs. Robert Blum.

Presented as published in 1921. 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

2411Calories

59 gProtein

300 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories2411 kcal

Protein59 g

Carbohydrates300 g

Fiber14 g

Sugars123 g

Total Fat113 g

Saturated Fat56 g

Monounsaturated Fat27 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol1171 mg

Sodium616 mg

Potassium4266 mg

Calcium615 mg

Iron7.8 mg

Magnesium241 mg

Phosphorus1292 mg

Zinc6.3 mg

Copper1.3 mg

Manganese2 mg

Vitamin D5 mcg

Vitamin C267 mg

Vitamin A502 mcg

Vitamin E3.2 mg

Vitamin K280 mcg

Vitamin B62.5 mg

Vitamin B122.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)18 mg

Folate273 mcg

Choline772 mg

Caffeine0 mg

Water1868 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 21. The excerpt below is the record exactly as published.

Picnic Salad. V2 Qt. finely chopped cabbage ; 6 apples ; 1 cup nuts ; 1 cup celery or 1 tablespoonful celery seed; 3 hard boiled eggs ; 1' cup of cream. DRESSING: 2 raw eggs, well beaten; 1 tablespoon* ful of mixed mustard; 1 tablespoonful of sugar; 4 tablespoonfuls of vinegar

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