Apple Salad

Name: Apple Salad
Ingredients: 6 large red apples; ‘2 cup celery cut in half-inch lengths; 1% cup chopped apple; 1% eup chopped almonds, (blanched); mayonnaise dressing

From The Raleigh cook book, 1907

Serve chilled.

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

1895Calories

44 gProtein

232 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1895 kcal

Protein44 g

Carbohydrates232 g

Fiber49 g

Sugars163 g

Total Fat98 g

Saturated Fat7.3 g

Monounsaturated Fat61 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol0 mg

Sodium62 mg

Potassium2799 mg

Calcium606 mg

Iron7.3 mg

Magnesium584 mg

Phosphorus1059 mg

Zinc6.4 mg

Copper2.3 mg

Manganese4.6 mg

Vitamin D0 mcg

Vitamin C9 mg

Vitamin A4.5 mcg

Vitamin E49 mg

Vitamin K1.3 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)3 mg

Niacin (B3)8.1 mg

Folate84 mcg

Choline107 mg

Caffeine0 mg

Water1177 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.

Apple Salad.—6 large red apples; ‘2 cup celery cut in half-inch lengths; % cup chopped apple; 1% eup chopped almonds, (blanched) ; mayonnaise dressing

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