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Cress, Celery and Walnut Salad
From The Cook County cook book, 1912
Serves 1
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
196Calories
4 gProtein
4 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein4.4 g
Carbohydrates4.4 g
Fiber1.4 g
Sugars0.1 g
Total Fat18 g
Saturated Fat1.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium50 mg
Potassium295 mg
Calcium72 mg
Iron0.6 mg
Magnesium45 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K63 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline2.3 mg
Caffeine0 mg
Water86 g
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, CELERY AND WALNUT SALAD.— Arrange a wreath of watercress upon a serving dish. Inside this, place some fine-cut celery, and in the center pile some meats of English wal- nuts, sliced thin. Garnish with sprays of curled celery. Sprinkle with salt and pepper, mix thoroughly, and dress with oil; then mix again, add half as much vinegar as oil
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