vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Salad No. 2
From The art of cookery, 1899
Serves 2
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
394Calories
2 gProtein
60 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories394 kcal
Protein2.4 g
Carbohydrates60 g
Fiber6.2 g
Sugars52 g
Total Fat18 g
Saturated Fat2.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat9.7 g
Cholesterol0 mg
Sodium985 mg
Potassium263 mg
Calcium20 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A22 mcg
Vitamin E3.5 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.9 mcg
Choline29 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 124. The excerpt below is the record exactly as published.
Apple Salad No. 2. — Prepare the apples as for Apple Salad No. i , and to three cups of sliced apples add one cup of cream dressing to which has been added a table- spoonful of minced onio
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