Celery Victor
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
732Calories
2 gProtein
8 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein1.6 g
Carbohydrates7.7 g
Fiber0.8 g
Sugars0.2 g
Total Fat79 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat38 g
Omega-30 g
Cholesterol2.4 mg
Sodium819 mg
Potassium307 mg
Calcium50 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A90 mcg
Vitamin E9.6 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate1.2 mcg
Choline1.2 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 61. The excerpt below is the record exactly as published.
CELERY VICTOR Trim the outer stalks and leaves from two small heads of celery, leaving them about five inches long, attached to the root. Boil in broth until tender; then drain on a cloth and cut in quarters, through the root, lengthwise, and chill. Fifteen minutes before serving pour over them half a cup of French dressing mixed with a teaspoon each of tarragon vinegar, sweetened tomato catsup and a teaspoon of paprika. Arrange each on a plate and garnish with several anchovy fillets
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