Celery Salad
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
The garnish improves the flavor.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 3. The excerpt below is the record exactly as published.
celery salad. Cut fine white celery into lengths of an inch and a half or two inches, splitting the ends, so that, when thrown into ice-water for half an hour they will curl back ; when ready to use mix with the celery a large table- spoon of mayonnaise dressing, heap lightly in a salad-bowl and put over the top more of the mayonnaise through which has been stirred a tablespoonful of capers. A border of stoned olives or pimolas
Cook this with the app: pantry check, scaling, and the assistant.