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Sardine and Celery Salad

Name: Sardine and Celery Salad
Yield: 4 servings
Ingredients: Scrape and wash the celery; crisp in ice water; juice of a lemon; heap in lettuce cups; the yolks of two hard boiled eggs; one tablespoon olive oil; season with salt; pepper; powdered sugar; acid vinegar enough

From How we cook in Tennessee .., 1906

Serves 4

Presented as published in 1906. 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

107Calories

6 gProtein

17 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories107 kcal

Protein6 g

Carbohydrates17 g

Fiber3.6 g

Sugars8 g

Total Fat2.9 g

Saturated Fat1.4 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol93 mg

Sodium2514 mg

Potassium462 mg

Calcium104 mg

Iron2.4 mg

Magnesium36 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0.5 mcg

Vitamin C23 mg

Vitamin A597 mcg

Vitamin E0.7 mg

Vitamin K199 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate75 mcg

Choline96 mg

Caffeine0 mg

Water207 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 48. The excerpt below is the record exactly as published.

Sardine and Celery Salad. — Scrape and wash the celery; crisp in ice water to which has been added the juice of a lemon ; then cut into half inch lengths and heap in lettuce cups for individual serving. Rub the yolks of two hard boiled eggs and one tablespoon olive oil to a paste ; season with salt, pepper and powdered sugar ; acid vinegar enough

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