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Celery and Walnut Salad
From Lessons in cooking through preparation of meals, 1912
Serves 1
Serve immediately.
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
532Calories
15 gProtein
47 gCarbs
31 gFat
Full nutrition (30 nutrients)
Calories532 kcal
Protein15 g
Carbohydrates47 g
Fiber0.8 g
Sugars37 g
Total Fat31 g
Saturated Fat4.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Cholesterol42 mg
Sodium3017 mg
Potassium523 mg
Calcium77 mg
Iron2.9 mg
Magnesium28 mg
Phosphorus163 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin B60.5 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate8 mcg
Caffeine0 mg
Water347 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 117. The excerpt below is the record exactly as published.
CELERY AND WALNUT SALAD POUND CAKE GOOSEBERRY JAM COCOA Celery and Walnut Salad Cut finely enough celery to fill i c. Add ^ c walnut meats broken into small pieces, and cover with Boiled Salad Dressing
Cook this with the app: pantry check, scaling, and the assistant.