Celery Salad
From The Samaritan cookery book, 1903
Miss Brownlie, 148 Hill Street, Glasgow.
Presented as published in 1903. 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
1726Calories
2 gProtein
16 gCarbs
187 gFat
Full nutrition (33 nutrients)
Calories1726 kcal
Protein2.2 g
Carbohydrates16 g
Fiber0 g
Sugars0.7 g
Total Fat187 g
Saturated Fat26 g
Monounsaturated Fat43 g
Polyunsaturated Fat109 g
Cholesterol0 mg
Sodium1603 mg
Potassium1225 mg
Calcium225 mg
Iron0.6 mg
Magnesium51 mg
Phosphorus157 mg
Zinc0.7 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E28 mg
Vitamin K59 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.7 mg
Caffeine0 mg
Water480 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 26. The excerpt below is the record exactly as published.
CELERY SALAD. Celery. | Mayonnaise. Cut the stalks of celery into pieces half an inch long. To every 69 pint of these pieces allow half a pint of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.