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Celery Fritters
From The new practical housekeeping, 1890
Serves 1
Serve immediately.
Presented as published in 1890. 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
762Calories
27 gProtein
106 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein27 g
Carbohydrates106 g
Fiber0 g
Sugars0.4 g
Total Fat25 g
Saturated Fat4.2 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol372 mg
Sodium378 mg
Potassium945 mg
Calcium191 mg
Iron8.8 mg
Magnesium72 mg
Phosphorus385 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E5.7 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.5 mg
Folate248 mcg
Choline294 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 219. The excerpt below is the record exactly as published.
Celery Fritters. — Boil thick but tender stalks of celery in salted water ; when done dry on a cloth, cut in equal lengths about one and a half inches ; fry in batter to a golden color, sprinkling fine salt well over, and serve. If wanted extra nice cut a half dozen stalks tender, well blanched celery into pieces an inch or two long ^ FRITTERS AND CROQUETTES. 261 and boil in salted water until tender. While boiling make a batter as follows : Mix smooth the yolk of a raw egg and a tablespoon salad oil ; add a little salt, pepper and grated nutmeg, sift in a half Jint flour and add water to mate a batter that will drop from spoon, ust before using add whipped whites of two eggs
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