Celery and Apple Salad
From Luncheons, 1902
Use tart apples for best flavor.
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
984Calories
6 gProtein
57 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories984 kcal
Protein5.9 g
Carbohydrates57 g
Fiber4.8 g
Sugars36 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium88 mg
Potassium663 mg
Calcium180 mg
Iron0.3 mg
Magnesium33 mg
Phosphorus182 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K8.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate0.2 mcg
Choline12 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 45. The excerpt below is the record exactly as published.
a bunch of crisp white celery into small bits, add a chopped green pepper and a teaspoonful of chopped pimento. Mix it with mayonnaise. Cut into dice one quarter as much apple as you have of celery. Just before serving mix it with the celery, and the whole with whipped cream. Pile the salad in a mound on a flat dish and gar- 122 LUNCHEONS nish it with lettuce or other leaves and radishes. For one bunch of celery there will be needed two apples and a half pint of cream
Cook this with the app: pantry check, scaling, and the assistant.