vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
CELERY EGGS
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
627Calories
47 gProtein
20 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein47 g
Carbohydrates20 g
Fiber0.1 g
Sugars13 g
Total Fat39 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.9 g
Omega-30.1 g
Cholesterol1145 mg
Sodium577 mg
Potassium917 mg
Calcium497 mg
Iron5.6 mg
Magnesium72 mg
Phosphorus869 mg
Zinc5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A558 mcg
Vitamin E3.5 mg
Vitamin K1.5 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.8 mg
Folate149 mcg
Choline927 mg
Caffeine0 mg
Water482 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 136. The excerpt below is the record exactly as published.
CELERY EGGS. Six hard-boiled eggs, let cool and chop not very fine ; one bunch of celery chopped fine, season with pepper and salt, add three rolled crack- ers and one cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.