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Waldorf Salad
From The Twin-city housewife, 1920
Serves 3
Serve chilled.
Presented as published in 1920. 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
353Calories
7 gProtein
17 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein6.9 g
Carbohydrates17 g
Fiber2.9 g
Sugars6.1 g
Total Fat29 g
Saturated Fat2.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat20 g
Cholesterol0 mg
Sodium146 mg
Potassium625 mg
Calcium109 mg
Iron1 mg
Magnesium77 mg
Phosphorus189 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline2 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 39. The excerpt below is the record exactly as published.
Waldorf Salad Cut sour crisp apples into half inch dice, add an equal quantity of chopped celery, salt to taste and mix with mayonnaise dressing. If liked add one cup sliced English walnuts
Cook this with the app: pantry check, scaling, and the assistant.