Celery Salad
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
24Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein0.4 g
Carbohydrates2.7 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat2.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium79 mg
Potassium213 mg
Calcium41 mg
Iron0 mg
Magnesium9.3 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 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
Water133 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 18. The excerpt below is the record exactly as published.
Celery Salad. 2 bunches celery; 1 tablespoon olive oil; 4 table- spoonfuls vinegar; sugar, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.