American
Tuna Waldorf Salad
From Seafood cookery from Carteret County kitchens, 1900
Recipe contributed by Mrs. Guy Edwards, Beaufort HD Club.
Presented as published in 1900. 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
1179Calories
11 gProtein
35 gCarbs
112 gFat
Full nutrition (34 nutrients)
Calories1179 kcal
Protein11 g
Carbohydrates35 g
Fiber13 g
Sugars15 g
Total Fat112 g
Saturated Fat17 g
Monounsaturated Fat25 g
Polyunsaturated Fat67 g
Omega-37.9 g
Cholesterol62 mg
Sodium1430 mg
Potassium762 mg
Calcium102 mg
Iron3 mg
Magnesium66 mg
Phosphorus236 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C64 mg
Vitamin A1402 mcg
Vitamin E6.7 mg
Vitamin K300 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate124 mcg
Choline105 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 14. The excerpt below is the record exactly as published.
TUNA WALDORF SALAD 1 red apple, chopped 1 tablespoon chopped pickle 1 tablespoon lemon juice % cup chopped, cooked carrots ] 7-ounce can tuna, drained 1/8 teaspoon salt 1 cup green peas, cooked 2/3 cup mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.