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Celery Salad

Name: Celery Salad
Yield: 4 servings
Ingredients: two heads of celery; a pinch of salt; half a pinch of pepper; one and a half wooden salad-spoonfuls of vinegar; the same quantity of oil

From The table, 1889

Serves 4

Presented as published in 1889. 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

4Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories4.3 kcal

Protein0.1 g

Carbohydrates0.7 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium20 mg

Potassium53 mg

Calcium9.6 mg

Iron0 mg

Magnesium2.2 mg

Phosphorus4.5 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water24 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 254. The excerpt below is the record exactly as published.

Celery Salad. — If- the heads of celery be large and white, use two; if they should be small, use three. Pare off the green stalks, trim the roots nicely, and cut it into short shreds ; wash thoroughly in cold water, lift it up with the hands, and drain in a cloth. When well drained, place the celery in a salad-bowl, and season with a pinch of salt, half a pinch of pepper, and one and a half wooden salad-spoonfuls of vinegar, also the same quantity of oil

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