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Surprise Salad

Name: Surprise Salad
Yield: 1 servings
Ingredients: Peel medium-sized tomatoes; hash up very fine some cabbage or celery; add a few broken walnut meats; mix it with mayonnaise dressing; add a pinch of salt; and one of red pepper

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. E. D. Kelley, Winnetka, 111.

Presented as published in 1912. 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

242Calories

7 gProtein

8 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories242 kcal

Protein7.2 g

Carbohydrates7.9 g

Fiber1.8 g

Sugars3.3 g

Total Fat21 g

Saturated Fat3 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat12 g

Cholesterol17 mg

Sodium9881 mg

Potassium536 mg

Calcium42 mg

Iron1.6 mg

Magnesium27 mg

Phosphorus107 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C52 mg

Vitamin A52 mcg

Vitamin E3.7 mg

Vitamin K16 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate34 mcg

Choline8.4 mg

Caffeine0 mg

Water201 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 332. The excerpt below is the record exactly as published.

SURPRISE SALAD. — Peel medium-sized tomatoes and empty their contents; hash up very fine some cabbage or celery, add a few broken walnut meats and mix it with mayonnaise dressing; add a pinch of salt and one of red pepper

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