Celery Cheese

Name: Celery Cheese
Ingredients: 2 or 3 heads of cooked celery; some Bechamel or other good white sauce; sprinkle over plentifully with Parmesan and Cheddar cheese; season with salt, pepper, and nutmeg

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

272Calories

11 gProtein

46 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories272 kcal

Protein11 g

Carbohydrates46 g

Fiber16 g

Sugars26 g

Total Fat8.2 g

Saturated Fat2.2 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat2.5 g

Cholesterol4.4 mg

Sodium1131 mg

Potassium2938 mg

Calcium494 mg

Iron4.4 mg

Magnesium129 mg

Phosphorus311 mg

Zinc1.7 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0.8 mcg

Vitamin C62 mg

Vitamin A325 mcg

Vitamin E3.7 mg

Vitamin K379 mcg

Vitamin B60.9 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4 mg

Folate335 mcg

Choline88 mg

Caffeine0 mg

Water988 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 Cheese. Arrange 2 or 3 heads of cooked celery, stewed or braised, cut into 3-in. lengths, on a well-buttered baking-dish ; season with salt, pepper, and nut- meg, pour over some Bechamel or other good white sauce. Sprinkle over plentifully with Parmesan and Cheddar cheese

Cook this with the app: pantry check, scaling, and the assistant.