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Clam and Celery Salad
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. E. Worth, Wheeling, 111.
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
211Calories
6 gProtein
3 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories211 kcal
Protein6.3 g
Carbohydrates2.9 g
Fiber0 g
Sugars0.1 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat11 g
Omega-31.3 g
Cholesterol23 mg
Sodium438 mg
Potassium129 mg
Calcium36 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus93 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E1.1 mg
Vitamin K41 mcg
Vitamin B60 mg
Vitamin B124.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline35 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 310. The excerpt below is the record exactly as published.
CLAM AND CELERY SALAD.— Remove skins and black- heads from cold cooked clams. Cut clams into small pieces, sea- son with onion juice, mix with shredded lettuce or celery, and serve on lettuce with French dressing or mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.