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Celery Filling for Boiled Turkey

Name: Celery Filling for Boiled Turkey
Yield: 6 servings
Ingredients: half a head of celery; one quart of bread crumbs; two eggs; two tablespoons of salt; two of butter; one-half teaspoon of pepper

From The Toronto Cook Book, 1915

Serves 6

Presented as published in 1915. 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

309Calories

12 gProtein

52 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories309 kcal

Protein12 g

Carbohydrates52 g

Fiber3.3 g

Sugars4.5 g

Total Fat9.1 g

Saturated Fat1.4 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol72 mg

Sodium2888 mg

Potassium177 mg

Calcium146 mg

Iron3.8 mg

Magnesium34 mg

Phosphorus154 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K5.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.8 mg

Folate85 mcg

Choline60 mg

Caffeine0 mg

Water21 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 159. The excerpt below is the record exactly as published.

Celery Filling for Boiled Turkey Take half a head of celery, one quart of bread crumbs, two eggs, two tablespoons of salt, two of butter, one-half tea- spoon of peppe

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