Americanside
Waldorf
From Gancel's culinary encyclopedia of modern cooking, 1920
A classic salad, great for summer.
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
1367Calories
13 gProtein
48 gCarbs
126 gFat
Full nutrition (34 nutrients)
Calories1367 kcal
Protein13 g
Carbohydrates48 g
Fiber6.2 g
Sugars23 g
Total Fat126 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat80 g
Omega-35.9 g
Cholesterol46 mg
Sodium857 mg
Potassium1129 mg
Calcium164 mg
Iron1.9 mg
Magnesium125 mg
Phosphorus343 mg
Zinc2.5 mg
Copper0.9 mg
Manganese2.2 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A23 mcg
Vitamin E3.7 mg
Vitamin K229 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate5.8 mcg
Choline46 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 178. The excerpt below is the record exactly as published.
Waldorf, Celery, apples in jul., heart of lettuce, cov„ may., lob. of walnuts, sw. pep. in jul.
Cook this with the app: pantry check, scaling, and the assistant.