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Waldorf Salad
From The home cook book, 1905
Serves 4
This is a budget-friendly salad.
Presented as published in 1905. 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
406Calories
1 gProtein
8 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein0.9 g
Carbohydrates7.9 g
Fiber0.6 g
Sugars4.9 g
Total Fat41 g
Saturated Fat6.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol23 mg
Sodium405 mg
Potassium200 mg
Calcium33 mg
Iron0.1 mg
Magnesium8.5 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.8 mg
Vitamin A9.7 mcg
Vitamin E1.8 mg
Vitamin K90 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline20 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 90. The excerpt below is the record exactly as published.
WALDORF SALAD This is one of the cheapest of all salads. It requires sour, crisp apples, cut in thin slices, and finely chopped celery. Blend lightly with a fine oil mayonnaise, garnish with the blanched feathery tops of the celery and scatter with halves of English walnuts
Cook this with the app: pantry check, scaling, and the assistant.