vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Celery on Toast
From The New century cook book, 1899
Serves 4
Mrs. E. C. Chapman
Presented as published in 1899. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories1.7 kcal
Protein0 g
Carbohydrates0.3 g
Total Fat0 g
Sodium9.7 mg
Potassium27 mg
Calcium4.6 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water9.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 67. The excerpt below is the record exactly as published.
Celery on Toast. Scrape clean and cut into half-inch pieces; cook in boiling salted water until tender — do not drain — add plenty of butter, a little pepper and thicken to the consistency of rich cream; pour over toast
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