Cardinal Salad
From Cooks in clover, 1889
Presented as published in 1889. 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
45Calories
0 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.5 g
Saturated Fat0.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium0.6 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from Cooks in clover (1889), page 20. The excerpt below is the record exactly as published.
Cardinal Salad. — Chop the stalks of celery into half inch lengths. Take one teaspoon of salad oil, two tablespoons of vinegar, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.