Celery, Cheese and Nut Dish

Name: Celery, Cheese and Nut Dish
Ingredients: 2 cups blanched almonds; 3 cups white sauce; 1 cup chopped celery; 1 cup bread crumbs; 2 cups grated cheese

From The Chapel Hill cook book, 1935

Mrs. Milton Heath.

Presented as published in 1935. 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

3479Calories

170 gProtein

229 gCarbs

220 gFat

Full nutrition (34 nutrients)

Calories3479 kcal

Protein170 g

Carbohydrates229 g

Fiber38 g

Sugars56 g

Total Fat220 g

Saturated Fat60 g

Monounsaturated Fat102 g

Polyunsaturated Fat37 g

Omega-30.3 g

Cholesterol268 mg

Sodium6574 mg

Potassium4313 mg

Calcium4069 mg

Iron17 mg

Magnesium931 mg

Phosphorus3778 mg

Zinc24 mg

Copper3.1 mg

Manganese7.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1151 mcg

Vitamin E67 mg

Vitamin K13 mcg

Vitamin B61.1 mg

Vitamin B127.6 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)5.7 mg

Niacin (B3)19 mg

Folate314 mcg

Choline183 mg

Caffeine0 mg

Water884 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.

CELERY, CHEESE AND NUT DISH 2 cups blanched almonds 3 cups white sauce 1 cup chopped celery 1 cup bread crumbs 2 cups grated cheese

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