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Celery Stuffing
From The farm cook & rule book, 1923
Serves 3
If celery is not available, use celery salt and reduce the salt.
Presented as published in 1923. 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
472Calories
16 gProtein
86 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein16 g
Carbohydrates86 g
Fiber4.1 g
Sugars8.9 g
Total Fat6.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.2 g
Omega-30.3 g
Cholesterol0 mg
Sodium874 mg
Potassium422 mg
Calcium423 mg
Iron6.5 mg
Magnesium62 mg
Phosphorus216 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8 mg
Folate0.2 mcg
Choline0.5 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 70. The excerpt below is the record exactly as published.
Make as Bread Stuffing, adding 25 washed and well drained oysters. Celery Stuffing Make as Bread Stuffing, adding 1 cupful of chopped celery. If celery is not available, 1 teaspoonful of celery salt may be added
Cook this with the app: pantry check, scaling, and the assistant.