Americanside
Waldorf Astoria Salad
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1514Calories
24 gProtein
175 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories1514 kcal
Protein24 g
Carbohydrates175 g
Fiber25 g
Sugars130 g
Total Fat87 g
Saturated Fat7.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Cholesterol0 mg
Sodium2.5 mg
Potassium2050 mg
Calcium280 mg
Iron4.6 mg
Magnesium277 mg
Phosphorus589 mg
Zinc4.3 mg
Copper2.1 mg
Manganese6.8 mg
Vitamin D0 mcg
Vitamin C174 mg
Vitamin A48 mcg
Vitamin E0.9 mg
Vitamin K8.2 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate80 mcg
Choline59 mg
Caffeine0 mg
Water1202 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 19. The excerpt below is the record exactly as published.
WALDORF ASTORIA SALAD. Mrs. B. R. Bonnell, Loveland, Colorado. 1 quart apples, cut in small dice shaped pieces. 1 large cup pineapple canned pineapple can be used), cut in small pieces. 1 teacup of English walnuts. 1 teacup of preserved cherries. 1 teacup of oranges
Cook this with the app: pantry check, scaling, and the assistant.