vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Celery-and-Apple Salad a l’Italienne
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a salad for luncheon, dinner, or supper.
Presented as published in 1918. 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
94Calories
2 gProtein
6 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein2.2 g
Carbohydrates6.2 g
Fiber0 g
Sugars0.1 g
Total Fat6.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat3.5 g
Cholesterol28 mg
Sodium100 mg
Potassium301 mg
Calcium40 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E1 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline22 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 446. The excerpt below is the record exactly as published.
Celery-and-Apple Salad a l’ltalienne Salade de Celeri aux Pommes, a Vltalienne Select some nice celery and green apples. Scrape the celery and cut across about one eighth inch in thickness. Cut the apples the same way. Mix to each cup two tablespoons very thick rich may¬ onnaise dressing well seasoned with mustard, lemon juice, pepper, and AMERICAN COOK BOOK salt. Dress a platter or salad bowl with some green crisp lettuce leaves; dish the salad up in pyramid style, spread over some thick mayonnaise dressing, garnish with nice crisp lettuce leaves around with slices of hard-boiled eggs
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