Nut Salad
From The Fredericksburg home kitchen cook book, 1921
Recipe by Mrs. Herman Usener.
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
1608Calories
39 gProtein
327 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1608 kcal
Protein39 g
Carbohydrates327 g
Fiber9.4 g
Sugars86 g
Total Fat27 g
Saturated Fat4.5 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat3.9 g
Cholesterol399 mg
Sodium303 mg
Potassium4274 mg
Calcium272 mg
Iron6.2 mg
Magnesium217 mg
Phosphorus1066 mg
Zinc3.4 mg
Copper1.8 mg
Manganese1.3 mg
Vitamin D1.8 mcg
Vitamin C115 mg
Vitamin A305 mcg
Vitamin E1.2 mg
Vitamin K4.6 mcg
Vitamin B62.4 mg
Vitamin B120.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)35 mg
Folate361 mcg
Choline303 mg
Caffeine0 mg
Water1260 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 20. The excerpt below is the record exactly as published.
Nut Salad. 4 apples ; 2 cups celery • 2 cups nuts. Peel and cut the apples; cut the celery and pecans and mix with the apples. DRESSING: 1 cup vinegar; 1 tablespoon sugar; 1 tablespoon butter; yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.