vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Celery Salad
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
579Calories
34 gProtein
9 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein34 g
Carbohydrates8.5 g
Fiber0.9 g
Sugars3.3 g
Total Fat46 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol300 mg
Sodium920 mg
Potassium439 mg
Calcium859 mg
Iron1.4 mg
Magnesium51 mg
Phosphorus649 mg
Zinc5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C17 mg
Vitamin A509 mcg
Vitamin E2 mg
Vitamin K82 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate67 mcg
Choline155 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 77. The excerpt below is the record exactly as published.
Celery Salad. 1 bead of Celery, \ lb. Cheese, 2 Eggs, Mayonnaise Sauce, Creas, Tomatoes. Cleanse the celer}'^, and cut it into small dice ; cut the cheese into small squares, and mix them with enough sauce to cover them. Garnish with cress
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