vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage-Celery Salad
From The Times cook book, no. 2, 1905
Serves 4
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
189Calories
10 gProtein
22 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories189 kcal
Protein9.7 g
Carbohydrates22 g
Fiber0.2 g
Sugars6 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol115 mg
Sodium786 mg
Potassium797 mg
Calcium280 mg
Iron0.7 mg
Magnesium55 mg
Phosphorus247 mg
Zinc1.4 mg
Copper0 mg
Manganese0.6 mg
Vitamin D1.7 mcg
Vitamin C91 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K134 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline95 mg
Caffeine0 mg
Water376 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 42. The excerpt below is the record exactly as published.
CABBAGE-CELERY SALAD. Mary H. Chapman, 124 South Daly street— For one quart cabbage and celery mixed, three parts cabbage to one of celery. Take the yolks of two fresh eggs, beat them until very light; add one pint milk, one tablespoon mustard, one tablespoon butter, one teaspoon salt; sugar and pepper to taste
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