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Lenten Salad
From The national course in home economics, 1917
Serves 6
Delicious when celery is new.
Presented as published in 1917. 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
63Calories
1 gProtein
15 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein0.9 g
Carbohydrates15 g
Fiber1 g
Sugars9.8 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium96 mg
Potassium292 mg
Calcium50 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline2.9 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 335. The excerpt below is the record exactly as published.
LENTEN SALAD. Two pints of celery cut in one-half inch pieces, splitting each piece lengthwise; cut one pint of tart apples in small cubes; sprinkle a pinch of cayenne pepper; dissolve one spoonful of sugar in two tablespoonfuls of lemon juice, one teaspoonful of chopped parsley; add this to the apple and celery; toss up with mayonnaise. Add one small tablespoonful of Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.