Apple and Celery Salad

Name: Apple and Celery Salad
Ingredients: 1 cup sour apples cut in dice; 1 cup celery cut in half-inch bits; capers; 4 or 5 olives; 1 saltspoon of salt; cayenne pepper; 1 lemon, the juice; 6 tablespoons olive oil

From The Raleigh cook book, 1907

Let sit for 10 minutes before serving.

Presented as published in 1907. 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

128Calories

1 gProtein

33 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories128 kcal

Protein1.2 g

Carbohydrates33 g

Fiber2.9 g

Sugars23 g

Total Fat0.5 g

Saturated Fat13 g

Monounsaturated Fat56 g

Polyunsaturated Fat7.5 g

Omega-30.5 g

Cholesterol0 mg

Sodium120 mg

Potassium528 mg

Calcium68 mg

Iron0.2 mg

Magnesium22 mg

Phosphorus51 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C9 mg

Vitamin A4.5 mcg

Vitamin E0.1 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate0 mcg

Choline7.6 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.

Apple and Celery Salad.—1 cup sour apples cut in dice; 1 cup celery cut in half-inch bits; capers; 4 or 5 olives; 1 saltspoon of salt; cayenne pepper; 1 lemon, the juice; 6 tablespoons olive oil

Cook this with the app: pantry check, scaling, and the assistant.