Americanside

Waldorf Salad

Name: Waldorf Salad
Cuisine: American
Ingredients: four pretty red apples; equal amount of celery; chopped English walnuts; one teaspoonful salt; boiled dressing enough to cover

From Cookery for little girls, 1910

Presented as published in 1910. 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

2865Calories

22 gProtein

125 gCarbs

253 gFat

Full nutrition (34 nutrients)

Calories2865 kcal

Protein22 g

Carbohydrates125 g

Fiber21 g

Sugars89 g

Total Fat253 g

Saturated Fat33 g

Monounsaturated Fat49 g

Polyunsaturated Fat159 g

Omega-312 g

Cholesterol93 mg

Sodium3855 mg

Potassium1578 mg

Calcium218 mg

Iron3.2 mg

Magnesium224 mg

Phosphorus588 mg

Zinc4 mg

Copper1.7 mg

Manganese4 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A35 mcg

Vitamin E7.2 mg

Vitamin K362 mcg

Vitamin B61 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.1 mg

Folate11 mcg

Choline76 mg

Caffeine0 mg

Water779 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 7. The excerpt below is the record exactly as published.

WALDORF SALAD For four people have the little cook take four pretty red apples, cut a slice off the top, and after removing the core, carefully cut out with a teaspoon the inside of each without breaking the skin. Taking half the scooped-out apple, she must add an equal amount of celery (cut in small pieces) and chopped English walnuts, one tea- spoonful salt and boiled dressing enough to cover

Cook this with the app: pantry check, scaling, and the assistant.