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Celery and Truffles
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
649Calories
9 gProtein
62 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein8.7 g
Carbohydrates62 g
Fiber3.5 g
Sugars45 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol63 mg
Sodium2660 mg
Potassium978 mg
Calcium302 mg
Iron2.3 mg
Magnesium85 mg
Phosphorus255 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A171 mcg
Vitamin E2.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline0.3 mg
Caffeine18 mg
Water244 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 144. The excerpt below is the record exactly as published.
Celery and Truffles. Take the hearts of some well-grown celery ; cut them into neat lengths of about three-quarters of an inch ; dress them with pepper, salt, oil, and vinegar. Cut up some Perigord truffles
Cook this with the app: pantry check, scaling, and the assistant.