vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Fried Celery
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
646Calories
21 gProtein
117 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein21 g
Carbohydrates117 g
Fiber6 g
Sugars7.6 g
Total Fat9.5 g
Saturated Fat2.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.8 g
Cholesterol26 mg
Sodium1421 mg
Potassium1471 mg
Calcium454 mg
Iron6.7 mg
Magnesium105 mg
Phosphorus329 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K7.6 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.6 mg
Folate168 mcg
Choline58 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 65. The excerpt below is the record exactly as published.
Fried Celery. Select the best pieces, and cut in 3-inch lengths. Dust rather freely with pepper and salt, then dip in beaten egg, and toss in bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.