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Waldorf Salad
From Vegetarian Cook Book, 1904
Serves 4
Use only crisp, white, tart apples, and the tender, white heart of the celery.
Presented as published in 1904. 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
122Calories
2 gProtein
19 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein1.6 g
Carbohydrates19 g
Fiber1.2 g
Sugars9.3 g
Total Fat5.2 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol0 mg
Sodium92 mg
Potassium419 mg
Calcium46 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A1.7 mcg
Vitamin E0.8 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.2 mcg
Choline4.5 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 42. The excerpt below is the record exactly as published.
WALDORF SALAD Apples, cut in dice, 1% cups. Lemon juice, % cup. Lettuce. Celery, cut in dice, I14 cups. Mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.