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Celery Fritters
From The Cook County cook book, 1912
Serves 3
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
41Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein1.6 g
Carbohydrates9.2 g
Fiber2.8 g
Sugars1.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3441 mg
Potassium360 mg
Calcium64 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline0.9 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 70. The excerpt below is the record exactly as published.
CELERY FRITTERS — Parboil celery which has been cut into 3-ineh pieces until soft; drain, sprinkle with salt and pepper; dip in batter, fry in deep fat. Drain and season with tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.