Pimiento Morrones Salad

Name: Pimiento Morrones Salad
Ingredients: a small can of Pimiento Morrones; an equal amount of celery fine; one cupful of small balls made of cream cheese; two hard-boiled eggs; a good French dressing

From High living, 1904

Presented as published in 1904. 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

953Calories

26 gProtein

13 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories953 kcal

Protein26 g

Carbohydrates13 g

Fiber0 g

Sugars0.4 g

Total Fat88 g

Saturated Fat49 g

Monounsaturated Fat20 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol609 mg

Sodium1043 mg

Potassium537 mg

Calcium302 mg

Iron1.8 mg

Magnesium37 mg

Phosphorus460 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K5.9 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 26. The excerpt below is the record exactly as published.

PIMIENTO MORRONES SALAD — (Spanish Peppers) — Drain the contents of a small can of Pimiento Morrones. Dry on a cloth and slice in rings, cut up an equal amount of celery fine and mix with the peppers ; add one cupful of small balls made of cream cheese rolled in fine cracker crumbs. Rub the yolks of two hard-boiled eggs to a smooth paste with the oil drained from the peppers and, if liked, a small bit of garlic. Pour over it, stirring all the time, a good French dressing

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