Celery Salad

Ingredients

• 3 bunches of celery
• a very little salt
• pepper
• 3 tablespoons of vinegar

Method

1. 1

   Pare the stalks from the celery, clean them, wipe dry, chop, and fill a salad bowl.

2. 2

   Add salt, pepper, and vinegar.

3. 3

   Do not use any oil.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 306. The excerpt below is the record exactly as published.

CELERY SALAD, — Slice crisp white celery across the stalk, forming crescent-shaped pieces, or chop very fine, and add salad dressing. To the above salad may be adde3 any of the following" 446 CHEESE, MACARONI, NUTS & RICE, ETC. ingredients: Sweet or sour apples, malaga grapes, cheese, boiled select chestnuts, blanched almonds, any desired nuts, chopped or broken, cold cooked beans of any kind, sliced, cubed or chopped cold beets, shredded cab'bage, diced, cooked or raw carrots or tur- nips, cooked cauliflower flowerets, crisp shredded cress, lettuce, endive or dandelion, chopped hard-boiled eggs, rose, violet or nas- turtium petals, minced parsley, chives, nasturtium seed pods, pi- mentos, radishes, cooked peas, chopped onions, cold cooked sau- sages, any meat, fowl, fish or game, trufifles, sweetbreads, or any meat combination. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. VARIATION I.— Pare the stalks from 3 bunches of celery, clean them, wipe dry with a napkin, chop, and fill a salad bowl, adding a very little salt, pepper, and 3 tablespoons of vinegar

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