Americanvegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Apple Salad
From The New century cook book, 1899
Serves 1
Excellent. Mrs. J. L. Whitlock.
Presented as published in 1899. 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
445Calories
5 gProtein
73 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein5.1 g
Carbohydrates73 g
Fiber8.4 g
Sugars55 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat13 g
Cholesterol0 mg
Sodium0.1 mg
Potassium602 mg
Calcium50 mg
Iron1 mg
Magnesium57 mg
Phosphorus152 mg
Zinc1 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K4.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate0.1 mcg
Choline19 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The New century cook book (1899), page 54. The excerpt below is the record exactly as published.
Apple Salad. Cut tender apples into dice after paring, remove skins from white grapes, cut in half and remove seeds. Cut, not chop, the meats of English walnuts. To three parts of apple use one of grapes and a little less than one of walnuts
Cook this with the app: pantry check, scaling, and the assistant.