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Spiced Celery

Name: Spiced Celery
Yield: 5 servings
Ingredients: 6 bunches celery; 15 tomatoes; 1 red pepper; 2 cups sugar; 1 teaspoon mustard; 1 teaspoon clove; 1 teaspoon allspice; 1 teaspoon cinnamon; 2 tablespoons salt; 1 teaspoon celery seed; 1% cups vinegar

From Boston Cooking-School cook book, 1896

Serves 5

Presented as published in 1896. 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

405Calories

4 gProtein

98 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories405 kcal

Protein3.7 g

Carbohydrates98 g

Fiber5.1 g

Sugars90 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium2881 mg

Potassium1036 mg

Calcium87 mg

Iron1.5 mg

Magnesium52 mg

Phosphorus108 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C58 mg

Vitamin A155 mcg

Vitamin E2.1 mg

Vitamin K30 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.3 mg

Folate58 mcg

Choline25 mg

Caffeine0 mg

Water468 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 311. The excerpt below is the record exactly as published.

SPICED CELERY 6 bunches celery 1 teaspoon mustard 15 tomatoes 1 teaspoon clove 1 red pepper : 1 teaspoon allspice 2 cups sugar 1 teaspoon cinnamon 2 tablespoons salt 1 teaspoon celery seed 1% cups vinegar

Cook this with the app: pantry check, scaling, and the assistant.