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Apple Salad
From The Cook County cook book, 1912
Serves 5
Variations include adding other fruits and nuts.
Presented as published in 1912. 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
328Calories
4 gProtein
73 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein3.7 g
Carbohydrates73 g
Fiber1.6 g
Sugars36 g
Total Fat2.8 g
Saturated Fat1.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol7.3 mg
Sodium25 mg
Potassium399 mg
Calcium36 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus105 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A35 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate38 mcg
Choline9.7 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 300. The excerpt below is the record exactly as published.
APPLE SALAD. — Mix together 1 cup of apples, chopped fine, and 1 cup chopped nuts, season with a little cinnamon, garnish with whipped cream and bits of jelly
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