gluten-freenut-freesoy-freefish-freeshellfish-free
Celery Salad, or Salad a la Casanova
From Cookery and housekeeping, 1882
Serves 1
Fish may be used instead of meat, and truffles may be omitted.
Presented as published in 1882. 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
755Calories
67 gProtein
12 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein67 g
Carbohydrates12 g
Fiber0.4 g
Sugars6.2 g
Total Fat47 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol403 mg
Sodium618 mg
Potassium917 mg
Calcium115 mg
Iron3.9 mg
Magnesium71 mg
Phosphorus706 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C13 mg
Vitamin A220 mcg
Vitamin E1.2 mg
Vitamin K14 mcg
Vitamin B61.7 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate39 mcg
Choline171 mg
Caffeine1.8 mg
Water285 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 109. The excerpt below is the record exactly as published.
Celery Salad, or Salad a la Casanova. Cut the celery, which should be white and delicate, into lengths of about one inch. Cut up the white meat of a cooked chicken or pheasant into dice ; add truffles cut up, and tongue or ham. Place neatly in a dish, and mix with mayonnaise sauce which has been diluted with cream. Garnish with hard-boiled eggs
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