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Celery Slaw

Name: Celery Slaw
Yield: 6 servings
Ingredients: One-half head of cabbage; one bunch of celery; two hard-boiled eggs; two teaspoonfuls of sugar; two of mustard; one-half of pepper; salt

From Temperance cook book, 1887

Serves 6

Presented as published in 1887. 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

32Calories

1 gProtein

7 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories32 kcal

Protein0.9 g

Carbohydrates6.6 g

Fiber0.1 g

Sugars1.4 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium38 mg

Potassium178 mg

Calcium36 mg

Iron0.1 mg

Magnesium12 mg

Phosphorus24 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K45 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.2 mcg

Choline0 mg

Caffeine0 mg

Water77 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 47. The excerpt below is the record exactly as published.

CELERY SLAW. One-half head of cabbage; one bunch of celery; two hard- boiled eggs, all chopped fine. Mix with it two teaspoonfuls of sugar, two of mustard, one-half of pepper and salt. Moisten with vinegar. LETTUCE SALAD. Two or three heads of white lettuce, two hard-boiled eggs

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