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Stuffed Root Celery or Celeriac

Name: Stuffed Root Celery or Celeriac
Yield: 6 servings
Ingredients: 3 medium sized roots of celery; 1 pt. of gravy; 4 qts. of water; 3 tbsps. of salt; % pt. of Madeira of red wine; 1 yolk of egg; 1 1/2 lb. of savory veal stuffing

From The art of German cooking and baking, 1922

Serves 6

Cut celery in half and pour dressing over to serve.

Presented as published in 1922. 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

528Calories

17 gProtein

93 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories528 kcal

Protein17 g

Carbohydrates93 g

Fiber3.9 g

Sugars9.7 g

Total Fat6.6 g

Saturated Fat2 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol34 mg

Sodium5153 mg

Potassium464 mg

Calcium153 mg

Iron5.2 mg

Magnesium61 mg

Phosphorus213 mg

Zinc2 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A13 mcg

Vitamin E0.6 mg

Vitamin K1.4 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.2 mg

Folate214 mcg

Choline48 mg

Caffeine0 mg

Water763 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 96. The excerpt below is the record exactly as published.

STUFFED ROOT CELERY OR CELERIAC. AU JUS. Quantity for 6 Persons. 3 medium sized roots of celery 1 pt. of gravy 4 qts. of water % pt. of Madeira of red wine 3 tbsps. of salt 1 yolk of egg l^ lb. of savory veal stuffing

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