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Salad Made of Celery and Apples
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
342Calories
5 gProtein
25 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories342 kcal
Protein5.1 g
Carbohydrates25 g
Fiber3.2 g
Sugars16 g
Total Fat25 g
Saturated Fat2.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium418 mg
Potassium395 mg
Calcium63 mg
Iron0.8 mg
Magnesium55 mg
Phosphorus138 mg
Zinc1 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline3.8 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 94. The excerpt below is the record exactly as published.
Salad Made of Celery and Apples Two cups celery, two cups apples, one cup chopped walnuts, half a cup salad dressing
Cook this with the app: pantry check, scaling, and the assistant.