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Celery Eggs

Name: Celery Eggs
Yield: 1 servings
Ingredients: 6 cold hard-boiled eggs; 1 bunch of celery; salt; pepper; 3 rolled crackers; 1 cup of milk

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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

663Calories

47 gProtein

21 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories663 kcal

Protein47 g

Carbohydrates21 g

Fiber0.1 g

Sugars15 g

Total Fat42 g

Saturated Fat15 g

Monounsaturated Fat15 g

Polyunsaturated Fat5.4 g

Omega-30 g

Cholesterol1148 mg

Sodium523 mg

Potassium881 mg

Calcium479 mg

Iron3.9 mg

Magnesium66 mg

Phosphorus791 mg

Zinc4.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D8.9 mcg

Vitamin C0 mg

Vitamin A525 mcg

Vitamin E3.4 mg

Vitamin K1.5 mcg

Vitamin B60.5 mg

Vitamin B124.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0.8 mg

Folate140 mcg

Choline927 mg

Caffeine0 mg

Water477 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 11. The excerpt below is the record exactly as published.

CELERY EGGS.— Chop 6 cold hard-boiled eggs and 1 bunch of celery, season with salt and pepper, add 3 rolled crackers and 1 cup of milk

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