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Celery Salad
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories7.4 kcal
Protein0.1 g
Carbohydrates1.7 g
Sugars1 g
Total Fat0 g
Sodium19 mg
Potassium53 mg
Calcium9.3 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 53. The excerpt below is the record exactly as published.
CELERY SALAD 2 Bunches Celery 1 Tablespoon Oil 1 Teaspoon Sugar Salt, Pepper
Cook this with the app: pantry check, scaling, and the assistant.