Prune and Pecan Nut Salad

Name: Prune and Pecan Nut Salad
Ingredients: Soak large sized, dried prunes for twenty-four hours in cold water; Add an equal amount of coarsely chopped pecan nuts; blend with a little cream mayonnaise; serve on a lettuce leaf

From Science of food & cookery, 1921

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

103Calories

4 gProtein

20 gCarbs

0 gFat

Full nutrition (18 nutrients)

Calories103 kcal

Protein4.5 g

Carbohydrates20 g

Total Fat0.4 g

Sodium97 mg

Potassium834 mg

Calcium85 mg

Iron0.2 mg

Magnesium38 mg

Phosphorus115 mg

Zinc1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin K123 mcg

Vitamin B60.2 mg

Thiamin (B1)0.3 mg

Niacin (B3)1.3 mg

Water573 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 109. The excerpt below is the record exactly as published.

PRUNE AND PECAN NUT SALAD Soak large sized dried prunes for twenty-four hours in cold water, drain, and dry off the moisture. Remove the pits, and cut the prunes into quarters or eighths. Add an equal amount of coarsely chopped pecan nuts, blend with a little cream mayon- naise, and serve on a lettuce leaf

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