Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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
- three cupfuls of fresh
- two cupfuls of walnuts
- twelve pepper corns
Directions
Three cupfuls of fresh, crisp celery cut fine and two cupfuls of walnuts, carefully shelled that they may be as little broken as possible. Put the walnuts in a saucepan with a small onion sliced, a bay leaf, a clove and twelve pepper corns, cover with boiling water, let them cook for ten or fifteen minutes, remove from the fire, drain and throw the nuts into cold water, remove the skins and let them get cold; then set on the ice until it is time to serve. Mix them with the celery, add mayonnaise or cream dressing, put on a dish or in a salad bowl, garnish with the tender green celery leaves and serve.