vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Apple Salad
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
118Calories
1 gProtein
8 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein1.1 g
Carbohydrates7.7 g
Fiber1.2 g
Sugars5.5 g
Total Fat9.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat5.9 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium49 mg
Potassium97 mg
Calcium13 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline2.1 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 100. The excerpt below is the record exactly as published.
APPLE SALAD. Mrs, Howland, Brooklyn. Choose the largest and brightest red apples you can find, and cut a deep slice from each at the stem end; scoop out the pulp from the apples and smooth the in- side; drop both the apples and covers into cold water to keep from discoloring, and leave them till they are needed; wipe each dry and polish it till it shines; make a salad with celery and English walnuts combined with very stiff mayonnaise
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