vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Celery Salad
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
44Calories
0 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat4.7 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium49 mg
Potassium28 mg
Calcium5.1 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus3.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline2.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 125. The excerpt below is the record exactly as published.
Celery Salad. — Soak the prepared celery in ice water until chilled and crisp, then dice the white tender portions, and dress with oil mayonnaise dressing.
Cook this with the app: pantry check, scaling, and the assistant.