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Lentil and Celery Pie
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
18Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories18 kcal
Protein0.6 g
Carbohydrates3.3 g
Fiber0.5 g
Sugars1.1 g
Total Fat0.2 g
Sodium168 mg
Potassium221 mg
Calcium25 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C2.8 mg
Vitamin B60 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 276. The excerpt below is the record exactly as published.
LENTIL AND CELERY PIE.— Cut 6 oz. of celery into pieces about 1 inch long. Cook until tender in water. When tender strain and mix with 1 gill tomato sauce
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