Baked Apple Salad

Name: Baked Apple Salad
Ingredients: nice firm apples; chopped nuts; olives; pimentos; salad dressing

From The Carbon County cook book, 1926

Recipe by MRS. SAM NAYLOR, Sunnyside.

Presented as published in 1926. 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

251Calories

6 gProtein

29 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories251 kcal

Protein6.5 g

Carbohydrates29 g

Fiber5.9 g

Sugars19 g

Total Fat14 g

Saturated Fat1.1 g

Monounsaturated Fat9 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol0 mg

Sodium0.3 mg

Potassium370 mg

Calcium85 mg

Iron1.2 mg

Magnesium84 mg

Phosphorus156 mg

Zinc1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A3.6 mcg

Vitamin E7.3 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.2 mg

Folate12 mcg

Choline21 mg

Caffeine0 mg

Water157 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 45. The excerpt below is the record exactly as published.

Baked Apple Salad. Peel and core, but leave whole, nice firm apples. Bake in moderate oven. After baking fill the heart with — chopped nuts, olives and pimentos mixed with salad dressing

Cook this with the app: pantry check, scaling, and the assistant.