Waldorf Salad
From Grange cook book and household guide, 1940
Ruth Yarborough, Old Town Grange
Presented as published in 1940. 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
3876Calories
48 gProtein
581 gCarbs
177 gFat
Full nutrition (33 nutrients)
Calories3876 kcal
Protein48 g
Carbohydrates581 g
Fiber69 g
Sugars436 g
Total Fat177 g
Saturated Fat16 g
Monounsaturated Fat24 g
Polyunsaturated Fat123 g
Cholesterol0 mg
Sodium39 mg
Potassium5037 mg
Calcium452 mg
Iron8.5 mg
Magnesium527 mg
Phosphorus1382 mg
Zinc9 mg
Copper4.3 mg
Manganese9.1 mg
Vitamin D0 mcg
Vitamin C173 mg
Vitamin A86 mcg
Vitamin E2.2 mg
Vitamin K30 mcg
Vitamin B63.2 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.9 mg
Folate0 mcg
Choline147 mg
Caffeine0 mg
Water3791 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 8. The excerpt below is the record exactly as published.
WALDORF SALAD 1 bunch of celery 2 dozen apples 1 pint of English walnuts
Cook this with the app: pantry check, scaling, and the assistant.