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Celery, Carrot, and Nut Salad
From Lessons in cooking through preparation of meals, 1912
Serves 1
The second grinding is for thorough blending of flavors.
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
406Calories
6 gProtein
30 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories406 kcal
Protein6 g
Carbohydrates30 g
Fiber6.6 g
Sugars15 g
Total Fat30 g
Saturated Fat3.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat16 g
Cholesterol0 mg
Sodium1266 mg
Potassium737 mg
Calcium139 mg
Iron1.6 mg
Magnesium73 mg
Phosphorus184 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A1235 mcg
Vitamin E1.5 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline13 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 195. The excerpt below is the record exactly as published.
Celery, Carrot, and Nut Salad Put I c celery and i c raw carrots through the meat grinder. Then mix with j4 c English walnuts and put through the grinder again. Mix well with ^ c salad dress- in
Cook this with the app: pantry check, scaling, and the assistant.