Americansidevegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Waldorf Salad
From Lowney's cook book, 1907
Serves 6
Presented as published in 1907. 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
480Calories
4 gProtein
16 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein3.7 g
Carbohydrates16 g
Fiber4.8 g
Sugars4.7 g
Total Fat46 g
Saturated Fat5.6 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat28 g
Cholesterol0 mg
Sodium604 mg
Potassium257 mg
Calcium81 mg
Iron0.8 mg
Magnesium41 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A7.1 mcg
Vitamin E4.8 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate10 mcg
Choline1.7 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 73. The excerpt below is the record exactly as published.
Waldorf Salad Mix one cup each of small pieces of celery, apple cut in balls, and English walnuts broken in small pieces. Add one teaspoon salt, two tablespoons orange juice, and the grated rind of one orange. Add one cup mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.