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Waldorf Salad
From The Times cook book, no. 2, 1905
Serves 6
Serves six.
Presented as published in 1905. 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
138Calories
5 gProtein
12 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein4.6 g
Carbohydrates12 g
Fiber4.2 g
Sugars5.4 g
Total Fat9.5 g
Saturated Fat0.8 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol0 mg
Sodium1638 mg
Potassium313 mg
Calcium69 mg
Iron1.6 mg
Magnesium59 mg
Phosphorus108 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A103 mcg
Vitamin E5.8 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate9.9 mcg
Choline13 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 52. The excerpt below is the record exactly as published.
WALDORF SALAD. Miss K. Ham- in, 353 South Alvarado street.— Three-fourths cup chopped nuts, half cup chopped celery; 32 COOKING AND OTHER RECIPES. one cup apple cut fine, dash of paprika, and salt to taste
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