Celery Salad

Name: Celery Salad
Ingredients: 2 bunches celery; 1 tablespoon salad oil; 4 tablespoons vinegar; 1 small teaspoon fine sugar; pepper and salt to taste

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

161Calories

0 gProtein

7 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories161 kcal

Protein0.4 g

Carbohydrates6.9 g

Fiber0 g

Sugars4.2 g

Total Fat14 g

Saturated Fat1 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.7 g

Omega-30 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 E4.6 mg

Vitamin K1 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 royal baker and pastry cook (1902) by New York Cooking School, page 71. The excerpt below is the record exactly as published.

Celery Saiad. — 2 bunchescelery,! tablespoon salad oU, 4 tablespoons vinegar, 1 small tea- spoon fine sugar, pepper and salt to taste

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