Apple Salad
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
1490Calories
13 gProtein
160 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories1490 kcal
Protein13 g
Carbohydrates160 g
Fiber14 g
Sugars122 g
Total Fat95 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol241 mg
Sodium108 mg
Potassium1210 mg
Calcium202 mg
Iron0.9 mg
Magnesium60 mg
Phosphorus259 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A22 mcg
Vitamin E2.5 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate0.9 mcg
Choline37 mg
Caffeine0 mg
Water1111 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 18. The excerpt below is the record exactly as published.
Apple Salad. Peel and dice about half a dozen apples. Beat 2 egg yolks, y2 teaspoon of lemon juice, salt, white pepper, 1 teaspoonful of mustard, 1 tablespoonful of vinegar, 1 tablespoonful of sugar and heat over slow fire until it begins to boil, stirring constantly. Then add 1 cup of cream
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