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Tomato and Celery Salad
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
644Calories
8 gProtein
12 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein7.9 g
Carbohydrates12 g
Fiber5.4 g
Sugars1.8 g
Total Fat64 g
Saturated Fat8.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat40 g
Omega-33 g
Cholesterol23 mg
Sodium983 mg
Potassium476 mg
Calcium89 mg
Iron2.7 mg
Magnesium72 mg
Phosphorus162 mg
Zinc1.4 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D0.1 mcg
Vitamin C4.2 mg
Vitamin A176 mcg
Vitamin E4.1 mg
Vitamin K103 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate12 mcg
Choline26 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 60. The excerpt below is the record exactly as published.
TOMATO AND CELERY SALAD Tomatoes, % can, Cloves, 3, Gelatin, 14 ^ox. Salt, 1 teaspoon, Paprika, 1 salt-spoon, Bay leaf, %, Celery, finely cut, Lettuce leaves, English walnuts Mayonnaise.
Cook this with the app: pantry check, scaling, and the assistant.