Nut Salad
From The National home cook book, 1900
Easy made and good.
Presented as published in 1900. 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
279Calories
32 gProtein
23 gCarbs
6 gFat
Full nutrition (31 nutrients)
Calories279 kcal
Protein32 g
Carbohydrates23 g
Fiber0 g
Sugars0 g
Total Fat5.7 g
Saturated Fat1.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol85 mg
Sodium360 mg
Potassium1614 mg
Calcium177 mg
Iron5.1 mg
Magnesium82 mg
Phosphorus408 mg
Zinc5.3 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K92 mcg
Vitamin B61.1 mg
Vitamin B128.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate16 mcg
Caffeine0 mg
Water733 g
As published
This recipe was extracted from The National home cook book (1900), page 72. The excerpt below is the record exactly as published.
NUT SALAD—One cup English walnut meats. chopped two cups shredded lettuce, one cup chopped celery
Cook this with the app: pantry check, scaling, and the assistant.