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Cress and Celery Salad
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
68Calories
1 gProtein
6 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein0.9 g
Carbohydrates6.4 g
Fiber0.7 g
Sugars1.9 g
Total Fat4.6 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium112 mg
Potassium280 mg
Calcium46 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A23 mcg
Vitamin E0.6 mg
Vitamin K34 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline3.5 mg
Caffeine0 mg
Water107 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 312. The excerpt below is the record exactly as published.
CRESS AND CELERY SALAD.— Crisp Yt. bunch lettuce in cold water. Cut 1 large bunch of celery into 2-inch lengths and cut 6 or 8 }^-inch slits in both ends of each strip. Throw the cel- ery into cold water, let it remain 1 hr., or until the edges curl up. Rub a small salad bowl with a bit of onion, line with cress, ar- range the celery in the cress-lined bowl, garnish with bits of nuts and chopped pimento. Pour the French dressing over all just be- fore servin
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