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Celery Fritters
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
757Calories
34 gProtein
111 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein34 g
Carbohydrates111 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium746 mg
Potassium781 mg
Calcium659 mg
Iron9.3 mg
Magnesium80 mg
Phosphorus685 mg
Zinc3.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate248 mcg
Choline337 mg
Caffeine0 mg
Water342 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 FRITTERS Celery, 1 bunch. Eggs, 2, Milk, 1 cup. Baking-powder, 1 teaspoon, Flour, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.