Apple Salad
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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
580Calories
4 gProtein
156 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories580 kcal
Protein4 g
Carbohydrates156 g
Fiber17 g
Sugars120 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium2.2 mg
Potassium1110 mg
Calcium80 mg
Iron1.4 mg
Magnesium51 mg
Phosphorus135 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A23 mcg
Vitamin E0.7 mg
Vitamin K6.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate11 mcg
Choline42 mg
Caffeine0 mg
Water1025 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 65. The excerpt below is the record exactly as published.
Apple Salad. Pare and slice six tart apples very thin, lay in salad bowl and sprinkle over each layer a slight sprinkle of powdered sugar and a few drops of lemon
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