Celery Salad
From Dainty dinners and dishes for Jewish families, 1907
Beetroot can be added if desired.
Presented as published in 1907. 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
523Calories
21 gProtein
22 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein21 g
Carbohydrates22 g
Fiber0.8 g
Sugars7.5 g
Total Fat38 g
Saturated Fat9.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat14 g
Cholesterol569 mg
Sodium1199 mg
Potassium501 mg
Calcium148 mg
Iron2.2 mg
Magnesium33 mg
Phosphorus299 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C3.4 mg
Vitamin A238 mcg
Vitamin E3.8 mg
Vitamin K67 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate74 mcg
Choline452 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 41. The excerpt below is the record exactly as published.
CELERY SALAD. Salade ele Celeri. Take the white parts from two heads of celery, cut them into 1-inch lengths, place these in a salad bowl and add to them the whites of three eggs cut into neat pieces, add also a teaspoonful of finely minced shallot, a teaspoonful of chopped parsley, a tea- spoonful of capers and a gill of Mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.