Americanside

Waldorf Salad

Name: Waldorf Salad
Cuisine: American
Ingredients: equal proportions of apple; equal proportions of celery; held together by mayonnaise dressing

From The home science cook book, 1902

Serve on lettuce leaves or in hollowed-out apples.

Presented as published in 1902. 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

1791Calories

1 gProtein

37 gCarbs

187 gFat

Full nutrition (33 nutrients)

Calories1791 kcal

Protein1.3 g

Carbohydrates37 g

Fiber3.2 g

Sugars26 g

Total Fat187 g

Saturated Fat26 g

Monounsaturated Fat43 g

Polyunsaturated Fat109 g

Cholesterol0 mg

Sodium1286 mg

Potassium583 mg

Calcium86 mg

Iron0.7 mg

Magnesium26 mg

Phosphorus114 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C9.9 mg

Vitamin A5 mcg

Vitamin E28 mg

Vitamin K61 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline10 mg

Caffeine0 mg

Water385 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 45. The excerpt below is the record exactly as published.

Waldorf Salad. This consists of equal proportions of apple and celery cut in small pieces and held together by mayon- naise dressing

Cook this with the app: pantry check, scaling, and the assistant.