vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
English Walnut Salad
From Atlanta women's club cook book, 1921
Serves 2
Recipe by Mrs. F. J. Massenburg.
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
993Calories
19 gProtein
34 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories993 kcal
Protein19 g
Carbohydrates34 g
Fiber8 g
Sugars12 g
Total Fat88 g
Saturated Fat8.8 g
Monounsaturated Fat17 g
Polyunsaturated Fat62 g
Omega-30.2 g
Cholesterol1 mg
Sodium124 mg
Potassium953 mg
Calcium168 mg
Iron2.9 mg
Magnesium193 mg
Phosphorus489 mg
Zinc3.6 mg
Copper1.5 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A2.6 mcg
Vitamin E0.2 mg
Vitamin K6.5 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate6.3 mcg
Choline6.2 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 35. The excerpt below is the record exactly as published.
ENGLISH WALNUT SALAD. 1 pt. English walnuts. 1 cup chopped apples. 1 cup minced celery. 1 tbls. olive oil. 4 tbls. lemon juice. Mayonnaise. Soak walnuts in lemon juice 30 minutes, drain, then mix with celery and apples. Pour over all the olive oil, let stand in ice box 2 hours. Serve on lettuce leaf with 1 t-spoon mayonnaise
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