vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Walnut Salad
From The national course in home economics, 1917
Serves 2
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
271Calories
5 gProtein
22 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories271 kcal
Protein4.9 g
Carbohydrates22 g
Fiber2.5 g
Sugars7.8 g
Total Fat19 g
Saturated Fat2.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium117 mg
Potassium621 mg
Calcium93 mg
Iron0.7 mg
Magnesium46 mg
Phosphorus127 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K65 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate23 mcg
Choline0.1 mg
Caffeine0 mg
Water368 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. Make a nest of lettuce leaves on a salad dish, arrange on it several pieces of orange, first cut into slices and then into quarters, and a few halves of English walnuts. Place on each a thin layer of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.