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Potatoes Stewed with Celery
From Vegetarian Cook Book, 1904
Serves 1
Presented as published in 1904. 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
241Calories
9 gProtein
53 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories241 kcal
Protein8.8 g
Carbohydrates53 g
Fiber9.9 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium789 mg
Potassium1327 mg
Calcium154 mg
Iron18 mg
Magnesium94 mg
Phosphorus171 mg
Zinc1.4 mg
Copper2.6 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate30 mcg
Water271 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 28. The excerpt below is the record exactly as published.
POTATOES STEWED WITH CELERY Potatoes, diced, raw, 2 parts. Celery, minced, 1 part. Cream, Salt.
Cook this with the app: pantry check, scaling, and the assistant.