Americanvegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Apple Salad
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Presented as published in 1901. 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
716Calories
11 gProtein
32 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein11 g
Carbohydrates32 g
Fiber4.2 g
Sugars20 g
Total Fat65 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol275 mg
Sodium1601 mg
Potassium415 mg
Calcium117 mg
Iron1.7 mg
Magnesium72 mg
Phosphorus282 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0.9 mcg
Vitamin C6.1 mg
Vitamin A110 mcg
Vitamin E1.1 mg
Vitamin K5.1 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate27 mcg
Choline144 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 69. The excerpt below is the record exactly as published.
Apple Salad. — Take one-third more ap- ples than celery (chopped), put in as many English walnuts or hickorynuts as you like. Dressing; Yolks of three eggs, beaten, one teaspoonful mustard, two teaspoon fuls of salt, one-fourth saltspoonful of cayenne, two tablespoonfuls sugar, one tablespoonful butter, one cup cream, one- half cup of hot vinegar. Whites of three eggs, beaten stiff
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