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Salad a la Manhattan
From The Toronto Cook Book, 1915
Serves 3
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
604Calories
9 gProtein
76 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories604 kcal
Protein9.2 g
Carbohydrates76 g
Fiber5.4 g
Sugars32 g
Total Fat30 g
Saturated Fat2.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat21 g
Cholesterol0 mg
Sodium447 mg
Potassium521 mg
Calcium186 mg
Iron12 mg
Magnesium81 mg
Phosphorus206 mg
Zinc1.4 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate48 mcg
Choline12 mg
Caffeine0 mg
Water281 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.
Salad a la Manhattan Dissolve six sheets of plain jelly, grated rind and juice of one lemon in a pint of boiling water; while it is cooling chop one cup of tart apples, one cup of walnuts, one cup of chopped celery. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.