Celery Timbals

Name: Celery Timbals
Ingredients: Six celery roots; one-half cup of cream; four eggs; pepper; salt

From Council cook book, 1908

Presented as published in 1908. 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

688Calories

28 gProtein

6 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories688 kcal

Protein28 g

Carbohydrates5.9 g

Fiber0 g

Sugars0.7 g

Total Fat61 g

Saturated Fat30 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol865 mg

Sodium308 mg

Potassium389 mg

Calcium184 mg

Iron3.5 mg

Magnesium31 mg

Phosphorus463 mg

Zinc2.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K3.4 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water220 g

As published

This recipe was extracted from Council cook book (1908), page 12. The excerpt below is the record exactly as published.

Celery Timbals. Six celery roots, peel, steam in soup or water, with butter. When cooked, mash through a sieve. Beat four eggs, add celery, one-half cup of cream, pepper, salt

Cook this with the app: pantry check, scaling, and the assistant.