vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple and Celery Dressing
From How we cook in Tennessee .., 1906
Serves 4
Serve chilled in apple shells.
Presented as published in 1906. 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
28Calories
1 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein1.4 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.1 g
Total Fat2.3 g
Saturated Fat5 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol92 mg
Sodium1217 mg
Potassium14 mg
Calcium12 mg
Iron0.2 mg
Magnesium0.7 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C1.5 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate13 mcg
Choline70 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 48. The excerpt below is the record exactly as published.
the yolks of two eggs in a clean, cold soup- dish; beat them a little with a fork; add a pinch of salt, not more than half a saltspoonful, and eight tablespoonfuls of olive- oil, half a teaspoonful at a time. Stir carefully all the while until you have a thick, custard-like dressing. Add a table- spoonful of lemon juic
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