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Potato, Apple, Celery and Lettuce Salad

Name: Potato, Apple, Celery and Lettuce Salad
Yield: 4 servings
Ingredients: Two cups cold sliced boiled potatoes; one cup chopped or sliced apple; one cup sliced celery; one head lettuce; three tablespoons oil; three tablespoons vinegar; one-half teaspoon salt; one-quarter teaspoon red pepper

From The Toronto Cook Book, 1915

Serves 4

Presented as published in 1915. 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

152Calories

5 gProtein

33 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories152 kcal

Protein4.8 g

Carbohydrates33 g

Fiber4.4 g

Sugars5.7 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium652 mg

Potassium866 mg

Calcium102 mg

Iron6.9 mg

Magnesium52 mg

Phosphorus108 mg

Zinc0.8 mg

Copper1.1 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C8.2 mg

Vitamin A1.1 mcg

Vitamin E0 mg

Vitamin K31 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate11 mcg

Choline1.9 mg

Caffeine0 mg

Water344 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 94. The excerpt below is the record exactly as published.

Potato, Apple, Celery and Lettuce Salad Two cups cold sliced boiled potatoes, one cup chopped or sliced apple, one cup sliced celery, one head lettuce. Dressing — Three tablespoons oil, three tablespoons vine- gar, one-half teaspoon salt, one-quarter teaspoon red pepper

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