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Raisin Salad
From The Toronto Cook Book, 1915
Serves 4
Try adding chopped raisins to apple meringue pie.
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
187Calories
3 gProtein
21 gCarbs
11 gFat
Full nutrition (29 nutrients)
Calories187 kcal
Protein3 g
Carbohydrates21 g
Fiber2.4 g
Total Fat11 g
Saturated Fat1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat7.6 g
Cholesterol0 mg
Sodium37 mg
Potassium342 mg
Calcium34 mg
Iron1 mg
Magnesium32 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.7 mcg
Water34 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.
Raisin Salad One cup of celery cut into pieces, one-half cup walnuts cut into pieces, one-half cup chopped raisins
Cook this with the app: pantry check, scaling, and the assistant.