Celery Creams (Savoury)

Name: Celery Creams (Savoury)
Ingredients: ^ doz. lunch biscuits; Small quantity of double cream; I oz. grated Parmesan cheese; A few grains cayenne; Salt; Few pieces of shredded celery

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

119Calories

8 gProtein

4 gCarbs

8 gFat

Full nutrition (30 nutrients)

Calories119 kcal

Protein8.4 g

Carbohydrates3.5 g

Sugars0 g

Total Fat7.9 g

Saturated Fat4.4 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol25 mg

Sodium496 mg

Potassium52 mg

Calcium251 mg

Iron0.1 mg

Magnesium9.9 mg

Phosphorus180 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin A65 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate1.7 mcg

Choline4 mg

Water6.5 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 50. The excerpt below is the record exactly as published.

CELERY CREAMS (Savoury). ^ doz. lunch biscuits or some small rounds of brown bread. Small quantity of double cream. I oz. grated Parmesan cheese. A few grains cayenne. Salt. Few pieces of shredded celery

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