vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Celery Cutlets

Name: Celery Cutlets
Yield: 1 servings
Ingredients: Cold baked beans, 1 cup; Chopped celery, 1 cup; Melted butter, 2 tablespoons; Bread-crumbs, 2 tablespoons; Eggs, 2; Lemon-juice, salt, pepper.

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

766Calories

28 gProtein

63 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories766 kcal

Protein28 g

Carbohydrates63 g

Fiber14 g

Sugars0.4 g

Total Fat45 g

Saturated Fat22 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.6 g

Omega-30.1 g

Cholesterol443 mg

Sodium1431 mg

Potassium1646 mg

Calcium321 mg

Iron6.8 mg

Magnesium146 mg

Phosphorus529 mg

Zinc3.4 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D2 mcg

Vitamin C2.8 mg

Vitamin A344 mcg

Vitamin E1.7 mg

Vitamin K2.2 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.1 mg

Folate169 mcg

Choline299 mg

Caffeine0 mg

Water459 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 44. The excerpt below is the record exactly as published.

CELERY CUTLETS Cold baked beans, 1 cup, Chopped celery, 1 cup, 127 VEGETABLES AROUND-THE-WORLD COOK BOOK Melted butter, 2 tablespoons, Bread-crumbs, 2 tablespoons. Eggs, 2, Lemon-juice, salt, pepper.

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