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Celery Root Salad

Name: Celery Root Salad
Yield: 3 servings
Ingredients: 3 stalks of celery; hard-boiled eggs; small onions; 1/2 cup of vinegar; boiled potatoes; 1/2 pint of cream

From The Cook County cook book, 1912

Serves 3

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

364Calories

5 gProtein

18 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories364 kcal

Protein5.4 g

Carbohydrates18 g

Fiber1.9 g

Sugars2.6 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol142 mg

Sodium84 mg

Potassium491 mg

Calcium96 mg

Iron0.8 mg

Magnesium28 mg

Phosphorus131 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C14 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K3.1 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate25 mcg

Choline58 mg

Caffeine0 mg

Water218 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 308. The excerpt below is the record exactly as published.

CELERY ROOT SALAD.— Chop together 3 stalks of celery, 3 hard-boiled eggs, 2 small onions, Yz cup vinegar, 3 boiled pota- toes

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