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Celery Salad

Name: Celery Salad
Yield: 1 servings
Ingredients: three heads of celery; the yolks of two hard-boiled eggs; three tablespoonfuls of salad oil; one dessertspoonful of tarragon vinegar; pepper to taste; salt to taste

From The household gas cookery book, 1900

Serves 1

Presented as published in 1900. 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

537Calories

13 gProtein

5 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories537 kcal

Protein13 g

Carbohydrates5.1 g

Fiber0 g

Sugars1.1 g

Total Fat52 g

Saturated Fat6.3 g

Monounsaturated Fat35 g

Polyunsaturated Fat6.6 g

Omega-30 g

Cholesterol373 mg

Sodium241 mg

Potassium446 mg

Calcium106 mg

Iron1.2 mg

Magnesium23 mg

Phosphorus198 mg

Zinc1.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A149 mcg

Vitamin E15 mg

Vitamin K3.2 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate44 mcg

Choline294 mg

Caffeine0 mg

Water194 g

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 76. The excerpt below is the record exactly as published.

Celery Salad.-Take the inner and tenderest stalks of three heads of celery, cut them into strips an inch ong and the thickness of young French beans. Rub I3» THE HOUSEHOLD 1 the salad bowl slightly with shallot. Mix the yolks of two hard-boiled eggs with three tablespoonfuls of salad oil, one dessertspoonful of tarragon vinegar, a little flour of mustard, pepper and salt to taste

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