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Nuts and Celery Salad

Name: Nuts and Celery Salad
Yield: 1 servings
Ingredients: Cut the celery in crescent-shaped pieces; one-half as many nuts as celery; one-half teaspoon of salt; one-quarter teaspoon of pepper; a tablespoon of vinegar; three tablespoons oil

From The Times cook book, no. 2, 1905

Serves 1

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

2 gProtein

3 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories102 kcal

Protein2.1 g

Carbohydrates3.1 g

Fiber0.8 g

Sugars0 g

Total Fat8.8 g

Saturated Fat0.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat6.2 g

Omega-30 g

Cholesterol0 mg

Sodium1206 mg

Potassium167 mg

Calcium34 mg

Iron0.4 mg

Magnesium23 mg

Phosphorus56 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0.1 mcg

Choline0.1 mg

Caffeine0 mg

Water53 g

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.

NUTS AND CELERY SALAD. Mrs. N. G. Ledgerwood, No. 1577 West Twenty-first street — Cut the celery in crescent-shaped pieces and slice the wTalnuts, using one-half as many nuts as celery; add French dressing and ar- range on celery leaves. Garnish with celery. French dressing: Mix one-half teaspoon of salt and one-quarter teaspoon pepper, with a tablespoon of vinegar, add three tablespoons oil

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