Tomato and Celery Salad
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
301Calories
21 gProtein
50 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories301 kcal
Protein21 g
Carbohydrates50 g
Fiber12 g
Sugars19 g
Total Fat2.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium872 mg
Potassium2255 mg
Calcium190 mg
Iron12 mg
Magnesium122 mg
Phosphorus230 mg
Zinc1.2 mg
Copper0.9 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate30 mcg
Choline5.4 mg
Caffeine0 mg
Water827 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 17. The excerpt below is the record exactly as published.
Tomato and Celery Salad Cook 2V2 cupfuls of canned tomatoes, chopped onion, celery, and a little parsley for 15 minutes. Season to taste. Strain and add XA package of Knox's gelatine
Cook this with the app: pantry check, scaling, and the assistant.