Waldorf Salad

Name: Waldorf Salad
Ingredients: Cut sour crisp apples; an equal quantity of chopped celery; mix with mayonnaise; add 1 cup sliced English walnuts

From The Chapel Hill cook book, 1935

Optional walnuts.

Presented as published in 1935. 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

2647Calories

23 gProtein

76 gCarbs

252 gFat

Full nutrition (34 nutrients)

Calories2647 kcal

Protein23 g

Carbohydrates76 g

Fiber11 g

Sugars38 g

Total Fat252 g

Saturated Fat33 g

Monounsaturated Fat49 g

Polyunsaturated Fat159 g

Omega-312 g

Cholesterol93 mg

Sodium1839 mg

Potassium2081 mg

Calcium352 mg

Iron3.5 mg

Magnesium240 mg

Phosphorus632 mg

Zinc4.3 mg

Copper1.6 mg

Manganese4.2 mg

Vitamin D0.4 mcg

Vitamin C14 mg

Vitamin A43 mcg

Vitamin E7.4 mg

Vitamin K364 mcg

Vitamin B61.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate11 mcg

Choline88 mg

Caffeine0 mg

Water792 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 18. 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. If liked add 1 cup sliced English walnuts

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