vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Combination Salad
From The national course in home economics, 1917
Serves 3
If two stalks of celery cannot be procured, sprinkle freely with celery salt.
Presented as published in 1917. 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
557Calories
12 gProtein
85 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories557 kcal
Protein12 g
Carbohydrates85 g
Fiber14 g
Sugars24 g
Total Fat21 g
Saturated Fat2.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium791 mg
Potassium1526 mg
Calcium166 mg
Iron19 mg
Magnesium129 mg
Phosphorus266 mg
Zinc2 mg
Copper3 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A4.8 mcg
Vitamin E1.1 mg
Vitamin K3.8 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate30 mcg
Choline8.2 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 334. The excerpt below is the record exactly as published.
OriBINATION SALAD. One small, firm head of white cabbage, shredded very fine; four medium-sized tart apples cut in dice-shaped pieces; six cold, firm potatoes cut the same; one-half cupful of English walnuts cut in small pieces; one teaspoonful of finely-chopped white onion. If two stalks of celery cannot be procured, sprinkle freely with celery salt and one pinch of cayenne pep- per. Toss well together with two silver or wooden forks (steel will cause the apple to turn dark) and pour over this a generous quantity of mayonnaise dressing
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.