vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Mayonnaise de Celeri et Noix (Walnut and Celery Mayonnaise)
From The new century cookery book, 1901
Serves 4
Serve with roast poultry or game.
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
425Calories
5 gProtein
4 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein4.8 g
Carbohydrates3.6 g
Fiber1.6 g
Sugars0.2 g
Total Fat43 g
Saturated Fat5.8 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat28 g
Omega-31.5 g
Cholesterol15 mg
Sodium176 mg
Potassium139 mg
Calcium32 mg
Iron0.7 mg
Magnesium44 mg
Phosphorus120 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.4 mcg
Vitamin E0.9 mg
Vitamin K46 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.4 mcg
Choline9.4 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 418. The excerpt below is the record exactly as published.
Mayonnaise de Celeri et Woix ( Walnut and Celery Mayonnaise) . — 1 stalk white celery, £ pint peeled walnuts, 1 gill stiff mayonnaise (No. 277), salt and pepper , 1 tablespoonful double cream
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