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Celery and Orange Salad
From The Cook County cook book, 1912
Serves 6
Serve with roast duck.
Presented as published in 1912. 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
170Calories
3 gProtein
43 gCarbs
1 gFat
Full nutrition (23 nutrients)
Calories170 kcal
Protein3.3 g
Carbohydrates43 g
Fiber7.2 g
Sugars31 g
Total Fat0.6 g
Sodium39 mg
Potassium615 mg
Calcium158 mg
Iron1.2 mg
Magnesium39 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C213 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate90 mcg
Water318 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 307. The excerpt below is the record exactly as published.
CELERY AND ORANGE SALAD.— Clean a bunch of celery
Cook this with the app: pantry check, scaling, and the assistant.