Sausages and Celery
From A bachelors cupboard, 1906
Presented as published in 1906. 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
48Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories48 kcal
Protein1.1 g
Carbohydrates10 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Sodium162 mg
Potassium90 mg
Calcium51 mg
Iron4 mg
Magnesium6.6 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline1.5 mg
Water75 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 45. The excerpt below is the record exactly as published.
sausages and celery which was served him. His Prussian palate was tickled so delightfully by this dainty that it is doubt- less still being served him on his Highness's royal yacht. To do them, prick as many small sausages as you think the appetites of your party demand. This prevents them from bursting. Put in the blazer and cover with a quarter-cup of boiling water, and cook until all the water is evaporated. Uncover and brown, adding a little butter, or better still, some bacon fat. Two or three minutes before they are done add two tablespoonfuls of chopped celery
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