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Waldorf Salad
From The Henderson cook book, 1914
Serves 2
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
70Calories
1 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein0.6 g
Carbohydrates18 g
Fiber1.6 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium60 mg
Potassium275 mg
Calcium35 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline4.2 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 27. The excerpt below is the record exactly as published.
WALDORF SALAD. Cut into small pieces apple enough to make a cupful and same amount of celery. Mix with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.