vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Celery, English Walnut and Pimento Salad
From The Cook County cook book, 1912
Serves 2
Decorate with fanciful figures and celery tips.
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
832Calories
7 gProtein
12 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein7.2 g
Carbohydrates12 g
Fiber1.8 g
Sugars0.6 g
Total Fat84 g
Saturated Fat20 g
Monounsaturated Fat17 g
Polyunsaturated Fat40 g
Omega-32.9 g
Cholesterol83 mg
Sodium528 mg
Potassium664 mg
Calcium146 mg
Iron1 mg
Magnesium67 mg
Phosphorus196 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C10 mg
Vitamin A25 mcg
Vitamin E1.9 mg
Vitamin K93 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.5 mcg
Choline20 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 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, ENGLISH WALNUT AND PIMENTO SALAD. — Add Yi cup of beaten cream to ^ of a cup of mayonnaise, Ij/^ cups of sliced celery, ^ of a cup of English walnuts, and 2 chopped pimentos
Cook this with the app: pantry check, scaling, and the assistant.