vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Celery Salad
From Lowney's cook book, 1907
Serves 4
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
45Calories
0 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein0 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat4.9 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Cholesterol0 mg
Sodium40 mg
Potassium27 mg
Calcium5.1 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K1.5 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
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 69. The excerpt below is the record exactly as published.
Celery Salad Wash, scrape, and cut in small pieces, one bunch of celery, using the top leaves and upper part of stalks for garnishing. Cut the stalks in two-inch pieces and curl both ends. Mix the celery with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.