vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Celery-and-Apple Salad
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
900Calories
1 gProtein
19 gCarbs
94 gFat
Full nutrition (33 nutrients)
Calories900 kcal
Protein0.9 g
Carbohydrates19 g
Fiber1.5 g
Sugars12 g
Total Fat94 g
Saturated Fat13 g
Monounsaturated Fat22 g
Polyunsaturated Fat55 g
Cholesterol0 mg
Sodium703 mg
Potassium444 mg
Calcium71 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A2.2 mcg
Vitamin E14 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline4.7 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 368. The excerpt below is the record exactly as published.
To two cupfuls of crisp, white celery, cut into half-inch lengths, add a cup of firm, tart apples, cut into tiny squares. Mix thoroughly together, and cover with a mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.