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Waldorf Salad
From San Rafael cook book, 1906, 1906
Serves 2
Can garnish with extra mayonnaise.
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
228Calories
4 gProtein
12 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein4.2 g
Carbohydrates12 g
Fiber0.7 g
Sugars0.1 g
Total Fat18 g
Saturated Fat2.2 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat12 g
Omega-30.7 g
Cholesterol5.3 mg
Sodium128 mg
Potassium473 mg
Calcium55 mg
Iron0.4 mg
Magnesium37 mg
Phosphorus106 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K82 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.6 mcg
Choline4.3 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 39. The excerpt below is the record exactly as published.
WALDORF SALAD^Mrs. W. F. Jones Equal parts of celery, tart apples and broken walnuts; mix with mayonraise and serve on lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.