Nut and Celery Salad
From The national course in home economics, 1917
Serves 4
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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 333. The excerpt below is the record exactly as published.
NUT AND CELERY SALAD. Cut two cupfuls of celery in fine shreds in water. Drain and dry, add one and one-half cupfuls of hickory-nut meats, broken fine, but not chopped. Serve with French dressing and garnish with water-cress
Cook this with the app: pantry check, scaling, and the assistant.