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Waldorf Salad
From The Rural cook book, 1907
Serves 1
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
355Calories
6 gProtein
54 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories355 kcal
Protein5.9 g
Carbohydrates54 g
Fiber3.7 g
Sugars22 g
Total Fat13 g
Saturated Fat1.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat6.8 g
Cholesterol0 mg
Sodium388 mg
Potassium1603 mg
Calcium199 mg
Iron0.2 mg
Magnesium71 mg
Phosphorus184 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K127 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water943 g
As published
This recipe was extracted from The Rural cook book (1907), page 140. The excerpt below is the record exactly as published.
Waldorf Salad. — Handsome red apples are selected, polished, but not peeled, cored, and then hollowed into cups. The pieces removed are mixed with chopped celery, put in the apple cups, a spoonful of mayon- naise dressing being put over the top. The apples are put on individual plates, each fruit standing on a crinkly lettuce leaf
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