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Apple Salad
From Magnet users cook book, 1920
Serves 1
Recipe by Mrs. L. R. Jones, Three Rivers, Que.
Presented as published in 1920. 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
276Calories
4 gProtein
27 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein4.3 g
Carbohydrates27 g
Fiber3.6 g
Sugars18 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium39 mg
Potassium374 mg
Calcium50 mg
Iron0.7 mg
Magnesium47 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water195 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 9. The excerpt below is the record exactly as published.
APPLE SALAD. Apples, celery, lettuce, nuts, lemon juice. Use equal parts of chopped apples, celery and walnuts. Squeeze a little lemon juic over the chopped apples.
Cook this with the app: pantry check, scaling, and the assistant.