Celery and Nut Salad
From The Raleigh cook book, 1907
Garnish with half of an English walnut.
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
531Calories
16 gProtein
110 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories531 kcal
Protein16 g
Carbohydrates110 g
Total Fat3.1 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium139 mg
Potassium1790 mg
Calcium86 mg
Iron2.3 mg
Magnesium91 mg
Phosphorus421 mg
Zinc1.1 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A81 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate155 mcg
Water135 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.
Celery and Nut Salad. almonds (blanched), or pecan meats; mayonnaise. Mix celery
Cook this with the app: pantry check, scaling, and the assistant.