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Celery Salad
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
171Calories
0 gProtein
7 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories171 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
Sodium80 mg
Potassium214 mg
Calcium44 mg
Iron0 mg
Magnesium9.9 mg
Phosphorus22 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
Water189 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 58. The excerpt below is the record exactly as published.
Celery Salad — Two heads of celery, 1 table- spoonful salad oil, % teacup vinegar, a tea- spoonful granulated sugar, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.