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Uordure de Noioc et Celeri d la Monaco (Chestnut and Celery with Mayonnaise)
From The new century cookery book, 1901
Serves 6
A little green salad may be mixed with the celery and walnuts.
Presented as published in 1901. 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
483Calories
9 gProtein
46 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein8.5 g
Carbohydrates46 g
Fiber3.6 g
Sugars28 g
Total Fat30 g
Saturated Fat3.8 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat19 g
Omega-31 g
Cholesterol7.7 mg
Sodium362 mg
Potassium330 mg
Calcium56 mg
Iron1.9 mg
Magnesium49 mg
Phosphorus115 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5 mcg
Vitamin E0.7 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline15 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 421. The excerpt below is the record exactly as published.
ordure de JNoioc et Celeri d la Monaco (Chestnut and Celery with Mayonnaise), a smart supper dish. — 1 gill mayon- naise (No. 277), \ pint aspic jelly (No. 293), 1 head white celery, ^ pint shelled walnuts, 1 blade mace, 1 bay-leaf, 1 slice onion, \pint tomato pulp, oz. gelatine (sheet), 1 teaspoonful tarragon vinegar, salt, pepper, paprika, 1 French gherkin, a few tarragon leaves, and chillis for garnish
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