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Cheese and Celery Salad

Name: Cheese and Celery Salad
Yield: 4 servings
Ingredients: Cut blanched celery stalks into small pieces; add half the bulk of Edam cheese, broken or cut into bits; dress with French dressing; turn into a salad bowl, lined with heart leaves of lettuce; remove the center from half a tomato

From The Cook County cook book, 1912

Serves 4

Presented as published in 1912. 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

144Calories

9 gProtein

7 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories144 kcal

Protein9 g

Carbohydrates7.4 g

Fiber0 g

Sugars0 g

Total Fat8.9 g

Saturated Fat5.7 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.2 g

Cholesterol27 mg

Sodium375 mg

Potassium415 mg

Calcium270 mg

Iron0.2 mg

Magnesium25 mg

Phosphorus204 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A74 mcg

Vitamin E0.1 mg

Vitamin K31 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate4.9 mcg

Choline4.7 mg

Caffeine0 mg

Water209 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 308. The excerpt below is the record exactly as published.

CHEESE AND CELERY SALAD.— Cut blanched celery stalks into small pieces; add half the bulk of Edam cheese, broken or cut into bits; dress with French dressing; turn into a salad bowl, lined with heart leaves of lettuce. For the garnish, remove the center from half a tomato

Cook this with the app: pantry check, scaling, and the assistant.