vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Celery Salad
From The Twin-city housewife, 1920
Serves 3
Presented as published in 1920. 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
658Calories
11 gProtein
3 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein11 g
Carbohydrates3.5 g
Fiber0 g
Sugars0.4 g
Total Fat67 g
Saturated Fat16 g
Monounsaturated Fat16 g
Polyunsaturated Fat33 g
Omega-33.9 g
Cholesterol67 mg
Sodium935 mg
Potassium290 mg
Calcium337 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus249 mg
Zinc1.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E2.5 mg
Vitamin K121 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate10 mcg
Choline31 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 36. The excerpt below is the record exactly as published.
Celery Salad Cut the inner tender part of celery into half inch lengths. Add half as much Edam cheese broken into bits. Serve with French or mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.