vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Celery Salad
From San Rafael cook book, 1906, 1906
Serves 6
Celery can also be served on lettuce leaves with mayonnaise, without tomatoes.
Presented as published in 1906. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories3.3 kcal
Protein0.1 g
Carbohydrates0.7 g
Total Fat0 g
Sodium19 mg
Potassium53 mg
Calcium9.3 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 39. The excerpt below is the record exactly as published.
CELERY SALAD— Mrs. W. F. Jones. Peel 1 doz. large tO'm,atoes; remove the seeds and juice, leaving them cup shaped. Cut the white stalks froTn 3 heads of celery into small pieces; baste with French dressing, and set away for an hour in a cold pl^ce. Mix with some mayonnaiise. Stuff the tom^atoes with the celery, sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.