Apple Cup Salad

Name: Apple Cup Salad
Ingredients: Take bright red apples; Fill cups with chopped celery; and nuts; Serve on lettuce; with Mayonnaise dressing

From The Carbon County cook book, 1926

Makes a pretty and dainty salad.

Presented as published in 1926. 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 The Carbon County cook book (1926), page 48. The excerpt below is the record exactly as published.

Apple Cup Salad. Take bright red apples and scoop out the pulp. Fill cups with chopped celery and nuts. Serve on lettuce with Mayonnaise dressing

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