vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Walnut Salad
From The national course in home economics, 1917
Serves 2
Yacht-Club dressing is very satisfactory.
Presented as published in 1917. 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
548Calories
13 gProtein
19 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories548 kcal
Protein13 g
Carbohydrates19 g
Fiber3.2 g
Sugars1.8 g
Total Fat47 g
Saturated Fat4.7 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat31 g
Cholesterol92 mg
Sodium190 mg
Potassium687 mg
Calcium109 mg
Iron1.7 mg
Magnesium107 mg
Phosphorus315 mg
Zinc2.4 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K63 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate12 mcg
Choline70 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 332. The excerpt below is the record exactly as published.
WALNUT SALAD— No. a. Chop lettuce and the whites of two hard-boiled eggs separately, not too fine. Toss lightly together, sprinkle the top thickly with English wal- nuts an the yolks of the eggs chopped coarsely. Pour over this any good salad dressing
Cook this with the app: pantry check, scaling, and the assistant.