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Waldorf Salad
From The New century cook book, 1899
Serves 1
Marie Springstube.
Presented as published in 1899. 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
256Calories
20 gProtein
3 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories256 kcal
Protein20 g
Carbohydrates2.9 g
Fiber1.4 g
Sugars1.1 g
Total Fat15 g
Saturated Fat9 g
Monounsaturated Fat25 g
Polyunsaturated Fat5.6 g
Omega-30.4 g
Cholesterol558 mg
Sodium573 mg
Potassium258 mg
Calcium112 mg
Iron3.2 mg
Magnesium35 mg
Phosphorus337 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate73 mcg
Choline441 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from The New century cook book (1899), page 54. The excerpt below is the record exactly as published.
Waldorf Salad. Take equal portions of celery and tart apples, prepare the dressing first. The yolks of three eggs, thoroughly beaten, with 108 New Century Cook Book. two large teaspoonfuls of mustard, add a little salt and one tablespoonful of sugar and half a cup of vinegar, put on the fire, stir constantly until it thickens, after taken from stove add two tablespoonfuls of olive oil
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