vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Nut Salad
From The Cook County cook book, 1912
Serves 5
Use equal parts of apple, celery, and nuts.
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
640Calories
5 gProtein
32 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein4.5 g
Carbohydrates32 g
Fiber4.1 g
Sugars23 g
Total Fat57 g
Saturated Fat8 g
Monounsaturated Fat12 g
Polyunsaturated Fat34 g
Cholesterol7.3 mg
Sodium242 mg
Potassium341 mg
Calcium49 mg
Iron0.8 mg
Magnesium46 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A22 mcg
Vitamin E5.8 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0.3 mcg
Choline9.3 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 323. The excerpt below is the record exactly as published.
NUT SALAD. — 1 head celery, 1 cup walnuts, 6 or 7 large ap- ples, mayonnaise dressing. Chop celery, nuts and apples. Add mayonnaise mixed with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.