Americanside

Waldorf Salad

Name: Waldorf Salad
Cuisine: American
Ingredients: enough celery to make one cupful; two medium sized apples; half a cupful of English walnuts; mayonnaise dressing; serve on crisp lettuce leaves

From The National home cook book, 1900

Presented as published in 1900. 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

643Calories

11 gProtein

57 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories643 kcal

Protein11 g

Carbohydrates57 g

Fiber7.9 g

Sugars36 g

Total Fat44 g

Saturated Fat3.8 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat30 g

Cholesterol0 mg

Sodium120 mg

Potassium912 mg

Calcium129 mg

Iron1.6 mg

Magnesium115 mg

Phosphorus291 mg

Zinc2 mg

Copper0.9 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A7.2 mcg

Vitamin E0.2 mg

Vitamin K3.4 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate0 mcg

Choline12 mg

Caffeine0 mg

Water432 g

As published

This recipe was extracted from The National home cook book (1900), page 74. The excerpt below is the record exactly as published.

WALDORF SALAD—Cut into bits: enough celery to make e one cupful. Soak it in ice water. Also cut into small dice © our medium sized apples which have been previously peel- — ed. Lay the apples in ice water for a while. Then drain both apples and celery, mix them, adding half a cupful of © Englisn walnuts. Cover: with mayonnaise dressing spine “serve on crisp lettuce leaves

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