Apple and Raisin Salad

Name: Apple and Raisin Salad
Ingredients: Pare, quarter and core three medium apples; squeeze over them the juice of one lemon; Add one cup of large raisins well plumped by boiling a few minutes and dried; Add one cup celery cut in one-fourth inch slices; Sprinkle with one-half teaspoon salt; four to six tablespoons of cool oil

From The Central cook book, 1924

Recipe by Miss Lovinr Murcuison.

Presented as published in 1924. 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

875Calories

9 gProtein

233 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories875 kcal

Protein9.4 g

Carbohydrates233 g

Fiber18 g

Sugars180 g

Total Fat1.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium1337 mg

Potassium2358 mg

Calcium228 mg

Iron4.4 mg

Magnesium111 mg

Phosphorus287 mg

Zinc1.1 mg

Copper0.7 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C79 mg

Vitamin A12 mcg

Vitamin E0.6 mg

Vitamin K9.9 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2 mg

Folate20 mcg

Choline44 mg

Caffeine0 mg

Water704 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 20. The excerpt below is the record exactly as published.

Apple and Raisin Salad Pare, quarter and core three medium apples, cut into thin slices and squeeze over them the juice of one lemon. Add one cup of large raisins well plumped by boiling a few minutes and dried. Add one cup celery cut in one-fourth inch slices. Sprinkle with one-half teaspoon salt and four to six tablespoons of cool oil

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