vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg and Celery Salad
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
594Calories
39 gProtein
32 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein39 g
Carbohydrates32 g
Fiber1.1 g
Sugars29 g
Total Fat32 g
Saturated Fat20 g
Monounsaturated Fat60 g
Polyunsaturated Fat10 g
Omega-30.5 g
Cholesterol1119 mg
Sodium7486 mg
Potassium634 mg
Calcium215 mg
Iron5.3 mg
Magnesium50 mg
Phosphorus548 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.6 mcg
Vitamin C33 mg
Vitamin A552 mcg
Vitamin E3.3 mg
Vitamin K411 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.5 mg
Folate170 mcg
Choline885 mg
Caffeine0 mg
Water359 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 72. The excerpt below is the record exactly as published.
Boil hard one-half dozen eggs. When cold chop fine with stalks and tender leaves of a root of celery, and a handful of green parsley. Pour over the mixture a sauce made b}" rubbing together a dessertspoonful of mustard w^ith the same quantity of salt and two spoonfuls of granulated sugar, into which beat well, five spoonfuls of olive oil and five of vinegar
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