vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Combination Salad
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. E. D. Kelley, Winnetka, 111.
Presented as published in 1912. 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
557Calories
12 gProtein
85 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories557 kcal
Protein12 g
Carbohydrates85 g
Fiber14 g
Sugars24 g
Total Fat21 g
Saturated Fat2.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium791 mg
Potassium1526 mg
Calcium166 mg
Iron19 mg
Magnesium129 mg
Phosphorus266 mg
Zinc2 mg
Copper3 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A4.8 mcg
Vitamin E1.1 mg
Vitamin K3.8 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate30 mcg
Choline8.2 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 311. The excerpt below is the record exactly as published.
COMBINATION SALAD.— Shred very fine 1 small, firm head of white cabbage: cut 4 tart apples in dice-shaped pieces: 6 cold, firm cooked potatoes cut the same: ^ cup of English walnuts cut in small pieces; 1 teasooon of finely chopped white onion. Toss well together with 2 silver or wooden forks (steel will cause the aDples to turn dark") and pour over this some mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.