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Waldorf Salad
From Harper's cook book encyclopædia, 1902
Serves 4
Do not use French dressing for this salad.
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
406Calories
1 gProtein
8 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein0.9 g
Carbohydrates7.9 g
Fiber0.6 g
Sugars4.9 g
Total Fat41 g
Saturated Fat6.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol23 mg
Sodium405 mg
Potassium200 mg
Calcium33 mg
Iron0.1 mg
Magnesium8.5 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.8 mg
Vitamin A9.7 mcg
Vitamin E1.8 mg
Vitamin K90 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline20 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 375. The excerpt below is the record exactly as published.
Waldorf Salad. — Take good-sized apples and pare them carefully, and scoop out a good deal of the inside to make a cup ; fill the cup with finely chopped celery dressed with a rich may- onnai
Cook this with the app: pantry check, scaling, and the assistant.