vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Celery Salad
From A year's cookery, 1880
Serves 1
Celery salad is very good with thin slices of German sausage or pink ham put round it.
Presented as published in 1880. 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
790Calories
22 gProtein
38 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories790 kcal
Protein22 g
Carbohydrates38 g
Fiber1.4 g
Sugars13 g
Total Fat59 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat26 g
Cholesterol578 mg
Sodium1963 mg
Potassium497 mg
Calcium167 mg
Iron2.7 mg
Magnesium37 mg
Phosphorus313 mg
Zinc2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C12 mg
Vitamin A271 mcg
Vitamin E6 mg
Vitamin K204 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate86 mcg
Choline462 mg
Caffeine0 mg
Water328 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 309. The excerpt below is the record exactly as published.
celery salad to¬ morrow evening. Sunday, November 15th. Breakfast. Dinner. Tea. Supper. Savoury Eggs. Rolled Tongue. Scones. Dry Toast. Brown and White Bread and Butter. Bread and Milk. Boiled Brill. Dutch Sauce. Roast Leg of Mut¬ ton. Potato Snow. Brussels Sprouts Liche Creme Cheese. Brown and White Bread and Butter. Scones. Damson Jam. Soda Cake. Cold Mutton. Celery Salad. Wine Jelly. Cheese. Breakfast. — Savoury Eggs (January 1st) ; Boiled Tongue (July 27th) ; Scones (August 26th) ; Bread and Milk (January 25th). Dinner. — Boiled Brill (January 9th) ; Dutch Sauce (May 14th) ; Boast' Leg of Mutton (March 4th) ; Potato Snow (April 7th) ; Brussels Sprouts (June 4th); Leche Creme (May 7th); Cheese (June 8th). Tea.— Scones (May 23rd), Soda Cake (August 14th), made on Friday. Supper. — Celery Salad. — Be sure that the celery is perfectly dry ( see Salad, March 13th). Cut the white stalks into one-inch lengths, toss them lightly in a little mayonnaise sauce (August 30th), and pour mayonnaise on the surface. Garnish with boiled beet-root, and the 394 A YEARS COOKERY. t white of three hard-boiled eggs cut into rings ; rub the yolks of the eggs through a wire sieve upon the surface of the salad, and sprinkle a little chopped parsley
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