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Celery Relish

Name: Celery Relish
Yield: 6 servings
Ingredients: one-half box of Knox's gelatine; enough cold water from one pint to cover; remainder of pint to boiling; juice of two lemons; one-half cup sugar; one tablespoon horse radish; dash of cayenne pepper; one cup of finely cut celery

From Delta Gamma cook book, 1922

Serves 6

Presented as published in 1922. 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

150Calories

4 gProtein

33 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories150 kcal

Protein3.7 g

Carbohydrates33 g

Fiber2 g

Sugars17 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium225 mg

Potassium210 mg

Calcium78 mg

Iron5.7 mg

Magnesium17 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C3.5 mg

Vitamin A87 mcg

Vitamin E1.2 mg

Vitamin K3.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate27 mcg

Choline5.2 mg

Caffeine0 mg

Water181 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 28. The excerpt below is the record exactly as published.

Celery Relish To one-half box of Knox's gelatine, add enough cold water from one pint to cover. Let stand twenty minutes. Heat remainder of pint to boiling, pour over gelatine, add juice of two lemons and one-half cup sugar; cool. Add one tablespoon horse radish and dash of cayenne pepper. Color a light green with vegetable coloring. When almost ready to set, stir in one cup of finely cut celery

Cook this with the app: pantry check, scaling, and the assistant.