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Waldorf Salad
From Principles of cooking, 1914
Presented as published in 1914. 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
1038Calories
19 gProtein
49 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1038 kcal
Protein19 g
Carbohydrates49 g
Fiber9.6 g
Sugars25 g
Total Fat86 g
Saturated Fat7.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Cholesterol0 mg
Sodium120 mg
Potassium1071 mg
Calcium178 mg
Iron2.9 mg
Magnesium198 mg
Phosphorus503 mg
Zinc3.6 mg
Copper1.6 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A5 mcg
Vitamin E0.1 mg
Vitamin K3.6 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate0 mcg
Choline8.4 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 23. The excerpt below is the record exactly as published.
Waldorf Salad. — Chop equal quantities of apple, celery, and walnuts. Mix with Cooked Salad Dressing
Cook this with the app: pantry check, scaling, and the assistant.