Fried Celery
From The Federation cook book, 1910
Submitted by Miss Susie Sylmon, Pasadena.
Presented as published in 1910. 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
631Calories
29 gProtein
90 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein29 g
Carbohydrates90 g
Fiber5.1 g
Sugars7.4 g
Total Fat16 g
Saturated Fat4.5 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol372 mg
Sodium1205 mg
Potassium996 mg
Calcium375 mg
Iron7.2 mg
Magnesium87 mg
Phosphorus437 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K7.8 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.6 mg
Folate168 mcg
Choline311 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 9. The excerpt below is the record exactly as published.
Fried Celery 6 small stalks of celery 4 ounces breadcrumbs 2 eggs Fat for frying
Cook this with the app: pantry check, scaling, and the assistant.