vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Apple Salad
From Harper's cook book encyclopædia, 1902
Serves 5
Prepare shortly before serving.
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
827Calories
7 gProtein
38 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein6.7 g
Carbohydrates38 g
Fiber5.5 g
Sugars24 g
Total Fat73 g
Saturated Fat12 g
Monounsaturated Fat28 g
Polyunsaturated Fat31 g
Omega-32.4 g
Cholesterol36 mg
Sodium326 mg
Potassium527 mg
Calcium85 mg
Iron1.4 mg
Magnesium65 mg
Phosphorus183 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C8.6 mg
Vitamin A55 mcg
Vitamin E1.7 mg
Vitamin K76 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate2.9 mcg
Choline26 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 366. The excerpt below is the record exactly as published.
Apple Salad. — Cut small, round slices from the tops of six nice King apples, hollow them out, making the pieces as large as possible. Do not spoil the shapes of the apples. Cut the scoopings in small squares and put them in a bowl. Cut, also the same size, the same quantity of white celery hearts and English nuts. Have half a pint of mayonnaise. Mix it with the salad, and finish with quarter of a pint of whipped cream.
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