Americansidegluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Waldorf Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Presented as published in 1914. 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
217Calories
13 gProtein
39 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories217 kcal
Protein13 g
Carbohydrates39 g
Fiber6.3 g
Sugars24 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol35 mg
Sodium69 mg
Potassium542 mg
Calcium82 mg
Iron2.4 mg
Magnesium32 mg
Phosphorus151 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B123.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate16 mcg
Choline7.4 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 70. The excerpt below is the record exactly as published.
WALDORF SALAD. (a) 2 c. celery cut fine, 1 doz. walnut meats blanched and chopped fine, grate rind 1 orange. (b) 6 slices tart apple one-fourth inch thick, peeled and cored, or 6 fine red apples with inside scooped out, making cups, or 1 c, apples cut into dice
Cook this with the app: pantry check, scaling, and the assistant.