Apple and Onion Salad

Name: Apple and Onion Salad
Ingredients: one cup of vinegar; if strong use half water; one teaspoon of mustard; one teaspoon of cornstarch; one-half teaspoon of salt; one-half salt-spoon of pepper; one well-beaten egg; two mildly acid apples; one onion chopped fine

From The home science cook book, 1902

Presented as published in 1902. 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

393Calories

10 gProtein

72 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories393 kcal

Protein10 g

Carbohydrates72 g

Fiber11 g

Sugars43 g

Total Fat6 g

Saturated Fat1.9 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol186 mg

Sodium1314 mg

Potassium793 mg

Calcium158 mg

Iron2.8 mg

Magnesium63 mg

Phosphorus218 mg

Zinc1.3 mg

Copper0.4 mg

Manganese2.1 mg

Vitamin D1 mcg

Vitamin C26 mg

Vitamin A91 mcg

Vitamin E0.9 mg

Vitamin K23 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.7 mg

Folate55 mcg

Choline170 mg

Caffeine0 mg

Water835 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 45. The excerpt below is the record exactly as published.

Apple and Onion Salad. Boil one cup of vinegar, or if strong use half water. Mix one teaspoon of mustard, one teaspoon of corn- starch, one-half teaspoon of salt, and one-half salt- spoon of pepper with one well-beaten egg. Stir this into the boiling vinegar and cook until creamy. Pour it over two mildly acid apples sliced and one onion chopped fine

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