Tomato and Celery Salad

Name: Tomato and Celery Salad
Ingredients: Cut up tomatoes in small pieces; also celery in small pieces; To two tablespoonfuls of mayonnaise; three of gelatine dissolved first in cold water

From Southern Recipes, 1913

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

262Calories

9 gProtein

10 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories262 kcal

Protein9.1 g

Carbohydrates10 g

Fiber1.8 g

Sugars4.1 g

Total Fat21 g

Saturated Fat3.3 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat12 g

Omega-31.5 g

Cholesterol12 mg

Sodium318 mg

Potassium686 mg

Calcium79 mg

Iron0.6 mg

Magnesium32 mg

Phosphorus71 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0.1 mcg

Vitamin C20 mg

Vitamin A67 mcg

Vitamin E1.7 mg

Vitamin K57 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate26 mcg

Choline23 mg

Caffeine0 mg

Water265 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 8. The excerpt below is the record exactly as published.

TOMATO AND CELERY SALAD Cut up tomatoes In small pieces, not sliced, also celery in small pieces. Have mayon- naise thick. To two tablespoonfuls of may- onnaise, put three of gelatine dissolved first in cold water

Cook this with the app: pantry check, scaling, and the assistant.