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Celery and Nut Salad
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
86Calories
12 gProtein
5 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories86 kcal
Protein12 g
Carbohydrates5.1 g
Fiber1.3 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol32 mg
Sodium96 mg
Potassium449 mg
Calcium58 mg
Iron2.2 mg
Magnesium26 mg
Phosphorus129 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate38 mcg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 18. The excerpt below is the record exactly as published.
CELERY AND NUT SALAD— Cut enough celery fine to measure two cups, add one cup of finely shredded or shaved cab- bage and one and one-half cups of walnut meats
Cook this with the app: pantry check, scaling, and the assistant.