vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Baked Apple Salad (A La Perlee Place)
From Atlanta women's club cook book, 1921
Serves 3
Recipe by Mrs. T. F. Abercrombe.
Presented as published in 1921. 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
484Calories
7 gProtein
93 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein6.6 g
Carbohydrates93 g
Fiber5.9 g
Sugars64 g
Total Fat13 g
Saturated Fat1.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat5.9 g
Omega-30.4 g
Cholesterol3.5 mg
Sodium121 mg
Potassium700 mg
Calcium61 mg
Iron1 mg
Magnesium50 mg
Phosphorus132 mg
Zinc1 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A8.5 mcg
Vitamin E1.5 mg
Vitamin K57 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate32 mcg
Choline23 mg
Caffeine0 mg
Water515 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 30. The excerpt below is the record exactly as published.
BAKED APPLE SALAD (A La PERLEE PLACE) 6 small uniform tart apples. Mayonnaise 1/4 cup chopped peanuts. Lettuce. 1 cup cubed marshmallows. Currant jelly
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