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Celery and Cabbage Salad
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
448Calories
3 gProtein
16 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein2.6 g
Carbohydrates16 g
Fiber0.1 g
Sugars1.1 g
Total Fat42 g
Saturated Fat6.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol23 mg
Sodium548 mg
Potassium765 mg
Calcium139 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C57 mg
Vitamin A8.8 mcg
Vitamin E1.9 mg
Vitamin K157 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate9 mcg
Choline20 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 40. The excerpt below is the record exactly as published.
CELERY AND CABBAGE SALAD Celery, 3 cups. Cabbage, 1 cup. Lemon juice, 14 cup. Mayonnaise, I/2 cup. Salt
Cook this with the app: pantry check, scaling, and the assistant.