Apple Salad
From Healthful cookery, 1904
Presented as published in 1904. 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
303Calories
6 gProtein
55 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein5.5 g
Carbohydrates55 g
Fiber6.9 g
Sugars37 g
Total Fat9.6 g
Saturated Fat0.8 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol0 mg
Sodium156 mg
Potassium879 mg
Calcium140 mg
Iron0.9 mg
Magnesium80 mg
Phosphorus160 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E4.8 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate7.9 mcg
Choline22 mg
Caffeine0 mg
Water465 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 59. The excerpt below is the record exactly as published.
apple Salad. — Take two oranges, peeled and sliced very thin, one pineapple, peeled and sliced (canned pineapple well drained may be used). Put the orange and pineapple in al- ternate layers. Pour over it a fruit sauce made as follows: One cup of currant juice, with which cook one teaspoonful of corn-starch mixed with one 170 Healthful Cookery tablespoonful of sugar. When clear, remove from fire, and serve on the sliced fruit. *Mock Chicken Salad. — Two cups of Nuttolene cut in small cubes, three hard-boiled eggs pressed through colander, half cup of celery, chopped fine; salt, and mix well together. Serve with garnish of parsley and Sour Salad Dressing. Lettuce Lemonade Salad. — Arrange nice leaves of lettuce together, and slice off in strips. Serve with equal parts lemon juice and water with a little sugar. *Fruit Salad. — Put in the bottom of a pan a layer of pineapple, another of orange, banana, apples, powdered sugar, putting walnut meats be- tween the layers. Serve on a lettuce leaf. * Apple Salad. — 2 apples, 4 stalks celery, 2 table- spoonfuls chopped nut
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