vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Salad No. 3
From The art of cookery, 1899
Serves 1
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
618Calories
7 gProtein
33 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories618 kcal
Protein7.5 g
Carbohydrates33 g
Fiber0 g
Sugars23 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium9719 mg
Potassium346 mg
Calcium243 mg
Iron0.2 mg
Magnesium26 mg
Phosphorus208 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water144 g
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. 3. — Prepare the apples as in No. i and cover with a cup of whipped cream seasoned with a teaspoonful of sugar and a pinch of salt
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