Apple Salad with Mayonnaise Dressing
From Foods and household management, 1914
Chopped nuts can be added for extra flavor.
Presented as published in 1914. 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
2765Calories
36 gProtein
100 gCarbs
259 gFat
Full nutrition (34 nutrients)
Calories2765 kcal
Protein36 g
Carbohydrates100 g
Fiber23 g
Sugars43 g
Total Fat259 g
Saturated Fat31 g
Monounsaturated Fat88 g
Polyunsaturated Fat127 g
Omega-30 g
Cholesterol0 mg
Sodium1324 mg
Potassium2403 mg
Calcium533 mg
Iron6.3 mg
Magnesium447 mg
Phosphorus916 mg
Zinc6 mg
Copper1.8 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E65 mg
Vitamin K184 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)6.8 mg
Folate63 mcg
Choline88 mg
Caffeine0 mg
Water1002 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 174. The excerpt below is the record exactly as published.
Select tart, juicy apples. Cut in quarters, pare and core and cut in J-inch cubes. Add half as much celery, washed, scraped, and cut into cubes. Mix with boiled or mayonnaise dressing and serve cold on lettuce leaves. If handsome red apples can be had, they may be washed and polished and a slice cut from the stem end and the apple used as a cup after scooping out the inside to use for a filling with the celery. Serve on a lettuce leaf. Chopped nuts may be mixed with the apple and celery if desired.
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