vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Walnut Salad
From The Times cook book, no. 2, 1905
Serves 1
Can vary by using less walnuts and adding finely chopped apples.
Presented as published in 1905. 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
268Calories
5 gProtein
39 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein5.5 g
Carbohydrates39 g
Fiber2 g
Sugars27 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9701 mg
Potassium342 mg
Calcium42 mg
Iron1 mg
Magnesium34 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 52. The excerpt below is the record exactly as published.
WALNUT SALAD. Mrs. S-, El Monte, Cal.— Chop fine or grind the amount of nut meats one wishes to use; bind together with sweet whipped cream, having the mass rather stiff; add a little salt and sugar and add enough lemon juice to make piquant
Cook this with the app: pantry check, scaling, and the assistant.