Apple Salad
From The Samaritan cookery book, 1903
Miss J. Brownlie, Hill Street, Glasgow.
Presented as published in 1903. 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
831Calories
3 gProtein
186 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories831 kcal
Protein3.2 g
Carbohydrates186 g
Fiber14 g
Sugars144 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium34 mg
Potassium1085 mg
Calcium64 mg
Iron1.1 mg
Magnesium54 mg
Phosphorus130 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A22 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate0.1 mcg
Choline37 mg
Caffeine0 mg
Water1022 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 26. The excerpt below is the record exactly as published.
APPLE SALAD. 6 apples. I £ teaspoonful of cinnamon 4 tablespoonfuls of powdered sugar. | i gill of sherry. Peel, core, and cut the apples in very thin slices. Put a layer of these in a glass dish, sprinkle over sugar and cinnamon, and repeat till all is used. Pour the wine over. Lay in a cool place for an hour and it is ready for use. Miss J. Brownlie, Hill Street, Glasgow. APRICOT AND STRAWBERRY SALAD. 1 lb. strawberries. I i lb. apricots or cherries, or both 4 bananas. _ I may be used. ^ pint of cream. Stew the apricots or cherries and allow them to get cold. Peel and slice the bananas, take the stalks off the strawberries, and mix all lightly in a bowl. Whip the cream, and pile on the top and decorate with some of the strawberries. Any ripe fruit may be used for a saLd. 71 BANANA AND ORANGE SALAD. 3 bananas. | 3 oranges. Sugar. Peel and slice the fruit and take out the orange pips. Put alternate layers in a glass dish, sprinkling each layer with sugar, or use with fruit salad dressing. MELON SALAD. (With kind permission of Andrew Glendinning, Esq.) One of the best fruit salads. Peel and cut it into small blocks. Dress it with one tablespoonful of oil in which you have mixed a small saltspoonful of salt. Toss the melon gently in it, then use one or more spoonfuls of oil, according to the quantity of fruit you have, and vinegar in proportion to one-third the oil, pepper to taste. Grapes cut in halves and seeded. Straw- berries, raspberries, etc., can all be arranged as salads. FRUIT SALAD DRESSING. 4 tablespoonfuls of sugar. I 1 gill of sherry
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Cook this with the app: pantry check, scaling, and the assistant.