Spanish Delight

Name: Spanish Delight
Ingredients: 2 eggs, beaten; 1 cup nuts; 2 tablespoons flour; 1/2 pint whipped cream; 1 tablespoon melted butter; 3 tablespoons vinegar; 8 diced marshmallows; 1 small can crushed pineapple; 1 small bottle cherries

From Cook book (Methodist church, Garland NC, 1950), 1950

Recipe by Mrs. John A. Warren.

Presented as published in 1950. 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

1423Calories

37 gProtein

150 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories1423 kcal

Protein37 g

Carbohydrates150 g

Fiber0 g

Sugars20 g

Total Fat76 g

Saturated Fat43 g

Monounsaturated Fat23 g

Polyunsaturated Fat5.3 g

Omega-30.1 g

Cholesterol579 mg

Sodium182 mg

Potassium1990 mg

Calcium332 mg

Iron5.1 mg

Magnesium121 mg

Phosphorus825 mg

Zinc3.3 mg

Copper0.9 mg

Manganese0.5 mg

Vitamin D2.9 mcg

Vitamin C44 mg

Vitamin A773 mcg

Vitamin E2.9 mg

Vitamin K5.7 mcg

Vitamin B61.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)18 mg

Folate235 mcg

Choline336 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 10. The excerpt below is the record exactly as published.

SPANISH DELIGHT 2 eggs, beaten 1 cup nuts 2 tablespoons flour 1/2 pint whipped cream 1 tablespoon melted butter 1 small can crushed 3 tablespoons vinegar pineapple 8 diced marshmallows 1 small bottle cherries Cook together first four ingredients until thick. Add marshmallows. Let cool and add remaining ingredients and freeze. Mrs. John A. Warren. PINEAPPLE ICE CREAM 1 small can crushed pineapple

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