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Apple and Celery Salad
From The Times cook book, no. 2, 1905
Serves 4
Serve on crisp lettuce leaves.
Presented as published in 1905. 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
515Calories
9 gProtein
20 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories515 kcal
Protein9.4 g
Carbohydrates20 g
Fiber4.5 g
Sugars10 g
Total Fat45 g
Saturated Fat3.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat31 g
Cholesterol0 mg
Sodium99 mg
Potassium373 mg
Calcium65 mg
Iron1.5 mg
Magnesium93 mg
Phosphorus240 mg
Zinc1.8 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline3.1 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 53. The excerpt below is the record exactly as published.
APPLE AND CELERY SALAD. E. E. M. 1354 Carroll avenue.— After parting cut into small dice 2 cooking apples (bellefleur are best;) also an equal amount of celery; stir into this two tablespoons of Durhee's salad dress- ing, or mayonaise. Just before serving add about ten English walnuts chopped fine
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