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Eggs and Celery
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six poached eggs.
Presented as published in 1892. 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
179Calories
2 gProtein
7 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein1.7 g
Carbohydrates7 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0 g
Cholesterol45 mg
Sodium165 mg
Potassium467 mg
Calcium101 mg
Iron0 mg
Magnesium20 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 490. The excerpt below is the record exactly as published.
Eggs and Celery. — Put into a ste^^^an four heads of celery that have been previously cut into short pieces, and boiled till neai-ly done in salt and water. Stew the celery for five minutes with three table-spoonfuls of cream and half a table-spoonful of vinegar. Season according to taste with salt and white pepper
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