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Walnut Salad
From Harper's cook book encyclopædia, 1902
Serves 4
Butternuts and black walnuts may be substituted.
Presented as published in 1902. 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
828Calories
17 gProtein
12 gCarbs
79 gFat
Full nutrition (22 nutrients)
Calories828 kcal
Protein17 g
Carbohydrates12 g
Fiber5.9 g
Total Fat79 g
Saturated Fat6.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat56 g
Sodium0 mg
Potassium481 mg
Calcium100 mg
Iron2.5 mg
Magnesium161 mg
Phosphorus414 mg
Zinc3.1 mg
Copper1.4 mg
Manganese3.4 mg
Vitamin K1.9 mcg
Vitamin B60.7 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.4 mg
Water3.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 375. The excerpt below is the record exactly as published.
Walnut Salad. — Crack the shells of I lb. of English walnuts carefully, that the kernels may not be crushed. Divide each kernel in half, removing the bit of shell which separates them. Boil for twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.