vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cress-and-Celery Salad
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
483Calories
1 gProtein
5 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein0.7 g
Carbohydrates4.8 g
Fiber0.2 g
Sugars0.7 g
Total Fat53 g
Saturated Fat9.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat25 g
Cholesterol0 mg
Sodium534 mg
Potassium228 mg
Calcium37 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A77 mcg
Vitamin E6.1 mg
Vitamin K90 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline3.2 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 369. The excerpt below is the record exactly as published.
Cress-and-Celery Salad SALADS Grape-fruit Salad Cold slaw merely signifies cabbage salad. Cress - and - celery Salad. — Take equal parts of cress and cut up cel- ery stalks, put in a salad-bowl, sprin- kle with minced sweet herbs, pour French dressing over it
Cook this with the app: pantry check, scaling, and the assistant.