Celery a la Maftre d 5 Hotel
From How to cook vegetables, 1911
Presented as published in 1911. 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
437Calories
11 gProtein
90 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein11 g
Carbohydrates90 g
Fiber15 g
Sugars38 g
Total Fat6.4 g
Saturated Fat3.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Cholesterol15 mg
Sodium195 mg
Potassium1752 mg
Calcium290 mg
Iron1.9 mg
Magnesium108 mg
Phosphorus304 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate171 mcg
Choline55 mg
Caffeine0 mg
Water963 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 39. The excerpt below is the record exactly as published.
Celery a la Maftre d 5 Hotel. 4 heads of celery, 6 small onions, i tablespoonful cream, white sauce, i tablespoonful chopped parsley, vegetable sauce, pepper
Cook this with the app: pantry check, scaling, and the assistant.