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English Walnut and Celery Salad
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. 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
102Calories
10 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories102 kcal
Protein10 g
Carbohydrates7.2 g
Fiber1.3 g
Sugars1.7 g
Total Fat3.6 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Cholesterol28 mg
Sodium133 mg
Potassium350 mg
Calcium48 mg
Iron2.3 mg
Magnesium26 mg
Phosphorus116 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate13 mcg
Choline1.5 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 45. The excerpt below is the record exactly as published.
ENGLISH WALNUT AND CELERY SALAD. Mrs. W. G. Brown, Inglewooa, cal. —Shell enough nuts to make two cups of meats and boil them in salted water with a slice of onion, one-half dozen pepper corns ana a blade of mace. Boil ten minutes; turn into a dish of cold water and remove skins. Cut crisp celery into small pieces— for the stated amount of nuts, three cups celery. Wipe the nut meats with a soft cloth and mix with celery and any good salad dressing
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