Celery and Apple Salad
From The practical cookbook, 1917
The pulp should be used in the salad.
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
558Calories
2 gProtein
76 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein1.6 g
Carbohydrates76 g
Fiber3.7 g
Sugars60 g
Total Fat29 g
Saturated Fat4.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2982 mg
Potassium528 mg
Calcium84 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 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
Water497 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 47. The excerpt below is the record exactly as published.
Celery and apple salad. Pare and core apples and cut into small cubes. Let stand in ice water to which a little lemon juice has been added. Prepare celery by chopping or cutting it, add apple drained thoroughly, mix with the salad dressing, and serve at once on lettuce or without. May be served in apples with inside scooped out. The pulp should be used in the salad, Bird's-nest salad. Additional ingredients: I small cream cheese, i tb, finely chopped nuts
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