Celery Salad

Name: Celery Salad
Ingredients: two cups of celery; one cup blanched and shredded almonds; marinate with French Dressing and let stand one hour; rings of Spanish onion thinly sliced

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

841Calories

30 gProtein

50 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories841 kcal

Protein30 g

Carbohydrates50 g

Fiber19 g

Sugars12 g

Total Fat64 g

Saturated Fat4.9 g

Monounsaturated Fat40 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol0 mg

Sodium246 mg

Potassium1808 mg

Calcium492 mg

Iron5.1 mg

Magnesium387 mg

Phosphorus711 mg

Zinc4.5 mg

Copper1.4 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E33 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)4.8 mg

Folate85 mcg

Choline76 mg

Caffeine0 mg

Water374 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 18. The excerpt below is the record exactly as published.

CELERY SALAD Scrape and wash the tender hearts of crisp celery, cut in one- inch pieces; cut pieces in straws lengthwise; there should be two cups. Add one cup blanched and shredded almonds, mix well and marinate with French Dressing and let stand one hour. Drain and arrange in nests of heart lettuce leaves, sprinkle with the rings of Spanish onion thinly sliced

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