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Celery Salad

Name: Celery Salad
Yield: 6 servings
Ingredients: Four large stalks celery; four oranges; half cup vinegar; half cup water; one tablespoon butter; four eggs; one teaspoon of made mustard; one teaspoon white pepper; half teaspoon salt; one teaspoon sugar

From How we cook in Tennessee .., 1906

Serves 6

Pour over fruit an hour before using.

Presented as published in 1906. 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

111Calories

5 gProtein

15 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories111 kcal

Protein5.4 g

Carbohydrates15 g

Fiber3 g

Sugars12 g

Total Fat5.2 g

Saturated Fat1.1 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol129 mg

Sodium243 mg

Potassium265 mg

Calcium70 mg

Iron0.8 mg

Magnesium17 mg

Phosphorus85 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C64 mg

Vitamin A67 mcg

Vitamin E0.6 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate52 mcg

Choline108 mg

Caffeine0 mg

Water169 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 50. The excerpt below is the record exactly as published.

Celery Salad. — Four large stalks celery, four oranges, half cup vinegar, half cup water, one tablespoon butter, four eggs, one teaspoon of made mustard, one teaspoon white pepper, half teaspoon salt, one teaspoon sugar

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