vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Celery Salad
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
136Calories
1 gProtein
0 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein0.5 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat1.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol31 mg
Sodium15 mg
Potassium13 mg
Calcium5.9 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E4.9 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.2 mcg
Choline23 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 158. The excerpt below is the record exactly as published.
CELERY SALAD. — Wash and wipe ^ dozen heads of celery. Cut with shears in a salad bowl. Mix the yolk of 1 egg, 1 teaspoon of mustard, a little salt and pepper and the juice of 2 lemons with 2 tablespoons of water. Stir well together, drop over it 3 ounces of salad oil
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