Caviar in Celery a la Melba
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
27Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories27 kcal
Protein0.8 g
Carbohydrates5.3 g
Total Fat0.3 g
Sodium156 mg
Potassium424 mg
Calcium74 mg
Iron0 mg
Magnesium17 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60.1 mg
Water152 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 11. The excerpt below is the record exactly as published.
Caviar in Celery a la Melba Caviar en Celeri a la Melba For Six Persons Secure nice white celery, put it in ice-water to become crisp, cut it from the root and remove the outside stalks. Cut four pieces for each sandwich about an inch and a half in length, scrape them and put them back in the ice-water again until ready to use, also put the heart of the celery in the ice-water. Cut round pieces of bread with a large biscuit cutter and spread with butter. Put the four pieces of celery
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