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Apple and Celery Sandwiches
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
106Calories
1 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein1.1 g
Carbohydrates27 g
Fiber2.3 g
Sugars18 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium117 mg
Potassium480 mg
Calcium65 mg
Iron0.1 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 122. The excerpt below is the record exactly as published.
APPLE AND CELERY SANDWICHES. Peel and chop very fine two large, tart apples and one-half of a dozen of the small inside stalks of celery; sprinkle lightly with salt
Cook this with the app: pantry check, scaling, and the assistant.