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Waldorf Nut Salad
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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
748Calories
28 gProtein
37 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein28 g
Carbohydrates37 g
Fiber15 g
Sugars14 g
Total Fat75 g
Saturated Fat5.2 g
Monounsaturated Fat37 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol135 mg
Sodium45 mg
Potassium979 mg
Calcium331 mg
Iron4.8 mg
Magnesium317 mg
Phosphorus616 mg
Zinc4 mg
Copper1.2 mg
Manganese2.6 mg
Vitamin D0.5 mcg
Vitamin C3.6 mg
Vitamin A42 mcg
Vitamin E29 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.4 mg
Folate65 mcg
Choline136 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 91. The excerpt below is the record exactly as published.
WALDORP NUT SALAD. Mrs. W. P. Watson. Blanched almonds (two dozen nuts or more), three medium-sized apples, heart of celery stalk, one table- spoonful of chopped peanuts. Dressing: One-half cup of butter, yolks of three or four eggs, well beaten, one- half gill of vinegar, and made mustard
Cook this with the app: pantry check, scaling, and the assistant.