pescatariangluten-freedairy-freenut-freesoy-free
Celery and Sardine Salad
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
No method was recorded for this recipe.
Nutrition per serving
298Calories
9 gProtein
17 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein9 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.2 g
Total Fat23 g
Saturated Fat3.4 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol36 mg
Sodium9943 mg
Potassium544 mg
Calcium234 mg
Iron3.3 mg
Magnesium58 mg
Phosphorus178 mg
Zinc0.7 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E3.7 mg
Vitamin K48 mcg
Vitamin B60.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate6.8 mcg
Choline22 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 47. The excerpt below is the record exactly as published.
Celery and Sardine Salad. — Cut celery into one inch lengths, season lightly with pepper, salt and vinegar ; serve on a lettuce leaf with sardines around it. Pour mayonnaise dressing over it.
Cook this with the app: pantry check, scaling, and the assistant.