Stuffed Celery
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
378Calories
15 gProtein
34 gCarbs
20 gFat
Full nutrition (28 nutrients)
Calories378 kcal
Protein15 g
Carbohydrates34 g
Fiber0 g
Total Fat20 g
Saturated Fat12 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.4 g
Cholesterol55 mg
Sodium1134 mg
Potassium893 mg
Calcium457 mg
Iron2.4 mg
Magnesium82 mg
Phosphorus355 mg
Zinc1.6 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A180 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate74 mcg
Water104 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 1. The excerpt below is the record exactly as published.
Stuffed Celery. 14 tfe- Roquefort cheese; y2 cup sweet cream; paprika, olives, green peppers
Cook this with the app: pantry check, scaling, and the assistant.