vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Celery-and-Radish Salad
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
429Calories
1 gProtein
3 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories429 kcal
Protein0.5 g
Carbohydrates3.5 g
Fiber0.7 g
Sugars1.7 g
Total Fat47 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat27 g
Cholesterol0 mg
Sodium350 mg
Potassium201 mg
Calcium31 mg
Iron0.1 mg
Magnesium9 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E7.1 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate36 mcg
Choline0.4 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 368. The excerpt below is the record exactly as published.
Celery-and-radish Salad SALADS Cold Slaw colored if allowed to stand exposed to the air. Celery - and - radish Salad. — Cut crisp, well-blanched celery into half- inch lengths, and heap it in a salad- bowl . Border it with small, half-peeled radishes, and cover with a mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.