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Apple Salad
From Lessons in cooking through preparation of meals, 1912
Serves 4
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
211Calories
6 gProtein
27 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories211 kcal
Protein6.5 g
Carbohydrates27 g
Fiber3.4 g
Sugars15 g
Total Fat10 g
Saturated Fat1.3 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat3 g
Cholesterol0 mg
Sodium106 mg
Potassium492 mg
Calcium51 mg
Iron1 mg
Magnesium48 mg
Phosphorus118 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A2.7 mcg
Vitamin E1.7 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate46 mcg
Choline15 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 160. The excerpt below is the record exactly as published.
Apple Salad Wash, pare and dice 3 medium sized tart apples, add 3^ c chopped peanuts, i stalk celery, cut into J^ inch lengths, cover with salad dressing, and serve on lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.