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Celery Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
417Calories
3 gProtein
59 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories417 kcal
Protein3.5 g
Carbohydrates59 g
Fiber0.7 g
Sugars29 g
Total Fat19 g
Saturated Fat2.9 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat9.9 g
Cholesterol0 mg
Sodium409 mg
Potassium1010 mg
Calcium151 mg
Iron0.4 mg
Magnesium44 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A3.3 mcg
Vitamin E2.5 mg
Vitamin K65 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.6 mcg
Choline6.2 mg
Caffeine0 mg
Water505 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 142. The excerpt below is the record exactly as published.
CELERY SALAD. Mrs. Robert Seaton. Cut the tender stalks of celery into inch pieces to make three cups, mix with a French dressing. Serve in a ring of tomato jelly and garnish with curled celery, shredded lettuce and mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.