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Fried Celery
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories1.7 kcal
Protein0 g
Carbohydrates0.3 g
Total Fat0 g
Sodium9.7 mg
Potassium27 mg
Calcium4.6 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water9.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 521. The excerpt below is the record exactly as published.
FRIED CELERY. Boil some thick but tender stalks of celery in salted water ; when done dry them on a cloth, cut them in equal lengths about one and a half inches ; fry them in batter to a golden color, sprinkling fine salt well over
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