Celery Salad
From Delicacies, 1929
Serves 4
For the dressing: A dash of salt, pepper, scraped onion, catsup, Worcestershire sauce, paprika, and chopped parsley. Two-thirds oil, and one-third vinegar. Recipe by Mrs. J. Kelso Macpherson.
Presented as published in 1929. 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
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 12. The excerpt below is the record exactly as published.
Celery Salad Heart and stalks of celery to fit salad plate. Tie with string and boil in salted water until tender. Chill and cut into 4 or 5 lengthwise and then pour the dressing
Cook this with the app: pantry check, scaling, and the assistant.