Apple Salad

Name: Apple Salad
Ingredients: Two cups of diced apples; 2 cups of chopped English walnuts; a salad bowl with lettuce leaves; Cover with mayonnaise; garnish with olives

From The way to the heart, 1905

Presented as published in 1905. 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

2012Calories

37 gProtein

84 gCarbs

172 gFat

Full nutrition (33 nutrients)

Calories2012 kcal

Protein37 g

Carbohydrates84 g

Fiber19 g

Sugars45 g

Total Fat172 g

Saturated Fat15 g

Monounsaturated Fat24 g

Polyunsaturated Fat121 g

Cholesterol0 mg

Sodium0.2 mg

Potassium1449 mg

Calcium240 mg

Iron5.8 mg

Magnesium367 mg

Phosphorus948 mg

Zinc7 mg

Copper3.1 mg

Manganese7.6 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A9 mcg

Vitamin E0.2 mg

Vitamin K7.1 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.4 mg

Folate0 mcg

Choline15 mg

Caffeine0 mg

Water398 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 39. The excerpt below is the record exactly as published.

Apple Salad. Two cups of diced apples, 2 cups of chopped English wal- nuts. Mix well. Arrange a salad bowl with lettuce leaves and fill with the apples and nuts. Cover with mayonnaise and gar- nish with oliv

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