Baked Rice and Celery

Name: Baked Rice and Celery
Ingredients: 1 cup cooked rice; 2 cups cooked diced celery; 2 hard-boiled eggs, cut small; 1 cup drawn butter sauce; 1 tablespoon minced onion

From The Chapel Hill cook book, 1935

Mrs. A. S. Wheeler.

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

431Calories

20 gProtein

64 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories431 kcal

Protein20 g

Carbohydrates64 g

Fiber5.7 g

Sugars7.9 g

Total Fat10 g

Saturated Fat3.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol372 mg

Sodium417 mg

Potassium1065 mg

Calcium202 mg

Iron5.2 mg

Magnesium70 mg

Phosphorus352 mg

Zinc2.6 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D2 mcg

Vitamin C19 mg

Vitamin A238 mcg

Vitamin E2.2 mg

Vitamin K114 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.8 mg

Folate251 mcg

Choline322 mg

Caffeine0 mg

Water488 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

BAKED RICE AND CELERY— Serves 6 1 cup cooked rice 1 cup drawn butter sauce 2 cups cooked diced celery 1 tablespoon minced onion 2 hard-boiled eggs, cut small

Cook this with the app: pantry check, scaling, and the assistant.