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Salad a la Manhattan
From The Toronto Cook Book, 1915
Serves 2
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
745Calories
11 gProtein
81 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories745 kcal
Protein11 g
Carbohydrates81 g
Fiber6.9 g
Sugars49 g
Total Fat43 g
Saturated Fat3.8 g
Monounsaturated Fat6 g
Polyunsaturated Fat30 g
Cholesterol0 mg
Sodium134 mg
Potassium787 mg
Calcium140 mg
Iron2.1 mg
Magnesium111 mg
Phosphorus283 mg
Zinc1.9 mg
Copper0.9 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A2.7 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline14 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 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.