Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- four slices of lean bacon into dice
- one-half cup of vinegar
- one tablespoon of sugar
- one-half inch pieces
- six celery roots
- one onion cut in small pieces
- one-half cup of water
- salt
- pepper
- vinegar
Directions
GERMAN CELERY SALAD— Peel and slice in one-half inch pieces, six celery roots, boil in salt water until tender, drain, add one onion cut in small pieces, pepper, and pour over the following: Cut four slices of lean bacon into dice, fry until a light brown, then add one-half cup of vinegar and one-half cup of water and one tablespoon of sugar. Pour boiling hot over celery and let stand about one hour before serving. Green or wax beans can be prepared in the same way.