Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one bunch celery root
- one head of celery
- one-quarter teaspoonful of mustard wet
- one-half pint olive oil
- one-half tablespoonful vinegar
- three small
- two hard-boiled eggs
- one eggy one-quarter teaspoonful of mustard wet
- seven persons
- mustard
- vinegar
- lemon juice
- salt
Directions
Cut tender, white celery into small dice, cut the heart, leaves and all. Season well with salt and pepper. Then cut into very small, thin slices, tender, tart apples, an equal quantity mix together, and add mayonnaise dressing till it is of good consistency. Serve on lettuce leaf or garnish with celery leaves, or with the pink seeds of pomegranates,
Mrs. George H. Wadleigh. CELERY ROOT SALAD.
One bunch celery root (three small or two large in a bunch). Boil until you can stick a fork into them, peel and remove the centers. One head of celery, two hard-boiled eggs ; chop them all and mix with the following mayonnaise dressing: Yolk of one eggy one-quarter teaspoonful of mustard wet with a little water, one-half pint olive oil, one-half tablespoonful vinegar, the juice of a half of a lemon, salt. Stir into the yolk of the egg the mustard, then add the oil, drop by drop, stirring all the time, then the vinegar and lemon juice, and last the salt. More salt will be required after mixing all together, as this salad takes more salt than others. This makes a suffi- cient quantity for six or seven persons.