gluten-freedairy-freesoy-freefish-freeshellfish-free
Celery and Walnut Salad
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
78Calories
3 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein2.6 g
Carbohydrates5.4 g
Fiber0 g
Sugars0 g
Total Fat5.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol6.9 mg
Sodium77 mg
Potassium256 mg
Calcium27 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus46 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.1 mcg
Choline2.1 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 23. The excerpt below is the record exactly as published.
CELERY AND WALNUT SALADS.—Mix with the celery, cut into small pieces, } the quantity of English walnut meats broken in two, and enough mayonnaise to well moisten it. Garnish with lettuce.
Cook this with the app: pantry check, scaling, and the assistant.