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Waldorf Salad
From The Times cook book, no. 2, 1905
Serves 2
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
323Calories
8 gProtein
20 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein8.1 g
Carbohydrates20 g
Fiber5.3 g
Sugars10 g
Total Fat25 g
Saturated Fat2 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium441 mg
Calcium109 mg
Iron1.3 mg
Magnesium96 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A6.1 mcg
Vitamin E5.5 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate23 mcg
Choline16 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 59. The excerpt below is the record exactly as published.
WALDORF SALAD. Mrs. M. A. Price, Hollywood, Cal.— One-third cup blanch- ed almonds, one-third cup chopped walnuts, one-half cup chopped apples, one-half cup diced oranges, one-half cup celery, cut in one-half-inch lengths; mix and use with mayonnaise dressing
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