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Celery and Chestnut Salad
From Kirmess cook book, 1907
Serves 1
Sliced pimentos may be added.
Presented as published in 1907. 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
894Calories
12 gProtein
190 gCarbs
9 gFat
Full nutrition (27 nutrients)
Calories894 kcal
Protein12 g
Carbohydrates190 g
Total Fat9.4 g
Saturated Fat1.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat3.7 g
Cholesterol0 mg
Sodium207 mg
Potassium2671 mg
Calcium208 mg
Iron5.7 mg
Magnesium188 mg
Phosphorus351 mg
Zinc0.9 mg
Copper1.5 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate260 mcg
Water138 g
As published
This recipe was extracted from Kirmess cook book (1907), page 92. The excerpt below is the record exactly as published.
CELERY-AND-CHESTNUT SALAD. Janet McKemie Hill, Boston. Shell and blanch the chestnuts; then boil about fif- teen minutes, or until tender; drain and cool. When cool cut into quarters, add an equal quantity of fine- 216 KIRMESS COOK BOOK. sliced celery, dress with French dressing
Cook this with the app: pantry check, scaling, and the assistant.