Sliced Apple Salad

Name: Sliced Apple Salad
Ingredients: 1 head of lettuce; 2 bright red apples; 6 English walnuts; 1 tablespoonful of lemon juice; 2 tablespoonsful of vegetable oil; y^ teaspoonful salt; 14 teaspoonful of paprika

From The junior cook book, 1920

This recipe serves 6 people.

Presented as published in 1920. 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

280Calories

6 gProtein

68 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories280 kcal

Protein5.6 g

Carbohydrates68 g

Fiber4.9 g

Sugars37 g

Total Fat1 g

Saturated Fat1.9 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.1 g

Omega-32 g

Cholesterol0 mg

Sodium389 mg

Potassium1187 mg

Calcium106 mg

Iron0.6 mg

Magnesium54 mg

Phosphorus158 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A21 mcg

Vitamin E5.1 mg

Vitamin K126 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate3.4 mcg

Choline13 mg

Caffeine0 mg

Water900 g

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 15. The excerpt below is the record exactly as published.

SLICED APPLE SALAD Wash 1 head of lettuce. Pick the leaves apart and wash again. Drain and wrap up in a cloth. Put in the ice box or in a cool place till needed. Scrub 2 bright red apples. Crack and pick over 6 English walnuts. (Hickory nuts or wild walnuts may be used if you have some.) Put 1 tablespoonful of lemon juice or the same amount of mild vinegar, 2 tablespoonsful of vegetable oil, y^ teaspoonful salt, 14 teaspoonful of paprika

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