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Celery à la Villeroi
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Serve very hot.
Presented as published in 1902. 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
646Calories
14 gProtein
75 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein14 g
Carbohydrates75 g
Fiber3.9 g
Sugars4.6 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.6 g
Cholesterol49 mg
Sodium862 mg
Potassium811 mg
Calcium267 mg
Iron4.4 mg
Magnesium61 mg
Phosphorus204 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate117 mcg
Choline63 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 133. The excerpt below is the record exactly as published.
Oelery à la Villeroi Clean siz heads of celery and cut them in pieces about six inches long. Parboil them in water for ten minutes and then immerse them in cold water. Drain them on a sieve and after- ward place them on a saucepan with enough white broth to cover them. Let them cook over a slow fire for one hour. When done, drain on a cloth to free them from ali the mois- ture. Cover them with some reduced Allemande sauce and set away until cold. RoU them in fine bread crumbs, then dip in beaten egg, then in bread crumbs again. Arrange in wire basket and fry in hot lard
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