Celery and Apple Salad
From Aunt Sammy's radio recipes, 1926
Chopped nuts can be added for extra flavor.
Presented as published in 1926. 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
382Calories
7 gProtein
93 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories382 kcal
Protein6.5 g
Carbohydrates93 g
Fiber7 g
Sugars55 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium213 mg
Potassium1638 mg
Calcium168 mg
Iron0.6 mg
Magnesium73 mg
Phosphorus201 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K126 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate0 mcg
Choline18 mg
Caffeine0 mg
Water1155 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 5. The excerpt below is the record exactly as published.
CELERY AND APPLE SALAD 3 medium sized apples. I Lettuce. 3 stalks celery. | Mayonnaise or other dressing. Pare the apples, remove the cores, cut into small pieces. Dice the ce'ery. Sprinkle the apples with lemon juice. Mix the celery and the apples. Arrange on lettuce. Top with mayonnaise. Add chopped nut meats, if desired
Cook this with the app: pantry check, scaling, and the assistant.