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Walnut Salad
From The Institute cook book, 1913
Serves 4
Apples cored and cut into cubes may be substituted for the celery, or may be added to both nuts and celery if desired.
Presented as published in 1913. 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
119Calories
8 gProtein
7 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein8.4 g
Carbohydrates6.9 g
Fiber0 g
Sugars0 g
Total Fat6.3 g
Saturated Fat1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3 g
Cholesterol21 mg
Sodium126 mg
Potassium457 mg
Calcium50 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus111 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K32 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate4 mcg
Choline0 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 76. The excerpt below is the record exactly as published.
WALNUT SALAD 1 cup walnut meats Lettuce 1 cup chopped celery Mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.