Apple and Celery Salad

Name: Apple and Celery Salad
Ingredients: 2 cups celery; 2 cups apples; season with a little salt; stir into the mixture a mayonnaise dressing; Put into salad bowl lined with crisp lettuce leaves

From The Edwardsville cook book, 1906

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

257Calories

2 gProtein

66 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories257 kcal

Protein2.4 g

Carbohydrates66 g

Fiber5.8 g

Sugars45 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium239 mg

Potassium1058 mg

Calcium137 mg

Iron0.3 mg

Magnesium45 mg

Phosphorus103 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A9 mcg

Vitamin E0.2 mg

Vitamin K2.9 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate0 mcg

Choline15 mg

Caffeine0 mg

Water625 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 19. The excerpt below is the record exactly as published.

APPLE AND CELERY SALAD. Mrs. James Stallman. Peel and cut firm, ripe apples into dice of uniform size ; cut crisp celery into half inch bits. To 2 cups celery add 2 cups apples, season with a little salt and stir into the mixture a mayonnaise dressing. Put into salad bowl lined with crisp lettuce leaves

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