Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
22
Calories
1g
Protein
1g
Fat
3g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 pound almonds shelled
- 1 pint celery cut in small pieces
- 2 table- spoons vinegar
- vinegar
- salt
- pepper
Directions
1
One pound almonds shelled and blanched, cut in halves; 1 pint celery cut in small pieces. Mix all together with 2 table- spoons vinegar, salt and pepper to taste. Put in cool place for 2 hours, drain, mix with a good mayonnaise dressing and serve on lettuce. Mrs. Hurter.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive