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Celery, Apple and Pistachio Salad
From The Cook County cook book, 1912
Serves 6
Decorate with stars of mayonnaise and halved pistachio nuts.
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
384Calories
5 gProtein
10 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein4.5 g
Carbohydrates9.7 g
Fiber1.8 g
Sugars3.2 g
Total Fat36 g
Saturated Fat4.3 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat16 g
Omega-32 g
Cholesterol15 mg
Sodium240 mg
Potassium239 mg
Calcium31 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus111 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A6.5 mcg
Vitamin E1.2 mg
Vitamin K60 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Choline14 mg
Caffeine0 mg
Water41 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, APPLE AND PISTACHIO SALAD.— Let apple and celery, cut Julienne fashion and sprinkled with lemon juice, COOK COUNTY COOK BOOK 447 stand until chilled. Mix with mayonnaise dressing^ to which ^ cup of blanched and pounded pistachio nuts has been added. Gar- nish with lettuce and rings of apple. Sprinkled with lemon juice to keep them white; decorate with stars of rnayonnaise, and halved pistachio nuts in rings, cut, cored apples
Cook this with the app: pantry check, scaling, and the assistant.