Celery
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
374Calories
10 gProtein
24 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein9.8 g
Carbohydrates24 g
Fiber0.5 g
Sugars11 g
Total Fat27 g
Saturated Fat7.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.2 g
Cholesterol18 mg
Sodium924 mg
Potassium496 mg
Calcium314 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus254 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C2 mg
Vitamin A260 mcg
Vitamin E0.7 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate20 mcg
Choline36 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 18. The excerpt below is the record exactly as published.
CELERY. 1 head celery. | ^ pint Bechamel sauce
Cook this with the app: pantry check, scaling, and the assistant.