vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese and Celery Salad
From Kirmess cook book, 1907
Serves 1
A decorative effect can be achieved with a cone-shaped mould.
Presented as published in 1907. 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
910Calories
7 gProtein
14 gCarbs
92 gFat
Full nutrition (22 nutrients)
Calories910 kcal
Protein6.8 g
Carbohydrates14 g
Total Fat92 g
Saturated Fat53 g
Monounsaturated Fat19 g
Cholesterol266 mg
Sodium260 mg
Potassium584 mg
Calcium225 mg
Iron0 mg
Magnesium30 mg
Phosphorus187 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.2 mg
Water267 g
As published
This recipe was extracted from Kirmess cook book (1907), page 97. The excerpt below is the record exactly as published.
Cheese and celery salad will assume a very decora- tive effect if the housekeeper owns one of the little cone shaped moulds with revolving knife or cutter used for dipping ice cream from the freezer. Bub the in- side lightly with olive oil; mix cream cheese to a paste with a little cream. Line the mould with this, fill the center with celery^ cut fine and mixed with mayon- naise
Cook this with the app: pantry check, scaling, and the assistant.