German Celery Salad No. 2

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 small heads celery root
  • 2 cups stalk celery, diced
  • ½ cup vinegar
  • ¼ cup sugar
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • ¼ lb. almonds, blanched and chopped
  • ½ cup thick, sour cream


Scrub celery root well, and boil several hours until tender in salted water. Peel and slice, then measure and take an equal measure of stalk celery. Mix with the rest of the ingredients, adding the sour cream last. Place in salad bowl and serve cold.