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Lenten Salad

Name: Lenten Salad
Yield: 4 servings
Ingredients: a head of celery; as many apples as will make a double quantity of the celery; a good tablespoonful of Parmesan cheese; sprinkle over some paprika or lemon juice

From The Times cook book, no. 2, 1905

Serves 4

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

51Calories

1 gProtein

12 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories51 kcal

Protein0.7 g

Carbohydrates12 g

Fiber1.2 g

Sugars9.1 g

Total Fat0.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol1.2 mg

Sodium34 mg

Potassium110 mg

Calcium22 mg

Iron0.1 mg

Magnesium5.2 mg

Phosphorus21 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C3.6 mg

Vitamin A5 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.1 mcg

Choline3.3 mg

Caffeine0 mg

Water88 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 55. The excerpt below is the record exactly as published.

LENTEN SALAD. L. Neilson, 1019 East Thirty-fourth street— Take a head of cel- ery, wash, cut into half-inch pieces, pare, core, and cut into small cubes as many apples as will make a double quantity of the cel- ery; sprinkle over some paprika or lemon juice; add a little finely-chopped parsley and a good tablespoonful of Parmesan cheese

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