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Celery Salad
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.4 kcal
Protein0.1 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium53 mg
Calcium9.9 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 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
Water30 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 210. The excerpt below is the record exactly as published.
Celery Salad. — (1) Pare off the green stalks from one or two heads of Celery, trim the roots, and cut them into short shreds ; wash these thoroughly in cold water, lift them up with the hands, and drain in a cloth. When well drained, place the Celery in a salad-bowl, and season with 1 pinch of salt, J pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.