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Tomato and Celery Salad
From Around-the-world cook book, 1913
Serves 1
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
No method was recorded for this recipe.
Nutrition per serving
354Calories
20 gProtein
30 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein20 g
Carbohydrates30 g
Fiber16 g
Sugars4.5 g
Total Fat23 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat15 g
Omega-30.2 g
Cholesterol0 mg
Sodium2458 mg
Potassium1081 mg
Calcium209 mg
Iron8 mg
Magnesium133 mg
Phosphorus214 mg
Zinc2.3 mg
Copper0.8 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C8.6 mg
Vitamin A642 mcg
Vitamin E8.9 mg
Vitamin K47 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate29 mcg
Choline27 mg
Caffeine0 mg
Water101 g
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
Cook this with the app: pantry check, scaling, and the assistant.