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Cheese and Celery
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
613Calories
40 gProtein
31 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein40 g
Carbohydrates31 g
Fiber0.6 g
Sugars6.8 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol113 mg
Sodium2173 mg
Potassium525 mg
Calcium1197 mg
Iron1.2 mg
Magnesium65 mg
Phosphorus874 mg
Zinc5.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E0.7 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate22 mcg
Choline40 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 50. The excerpt below is the record exactly as published.
Cheese and Celery. Two heads of celery, £ lb. grated cheese, J pint milk, 1 oz. breadcrumbs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.