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Apio al Jugo (Stewed Celery)
From Banquets of the nations, 1911
Serves 4
Serve with pork cutlets as a separate dish.
Presented as published in 1911. 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
100Calories
4 gProtein
14 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein3.9 g
Carbohydrates14 g
Fiber1.7 g
Sugars8.6 g
Total Fat3.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Cholesterol93 mg
Sodium344 mg
Potassium218 mg
Calcium45 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus68 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C28 mg
Vitamin A34 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate25 mcg
Choline74 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 235. The excerpt below is the record exactly as published.
Apio al Jugo. (Stewed Celery.) Cut two heads of celery into pieces about four inches long ; wash these well, put them into a saucepan of water; parboil, drain, and put them into another stew- pan with a small quantity of oil, and toss them over the fire for a few minutes. Add a large apple cut in slices, and an orange skinned and freed from pips ; pour over sufficient beef or mutton gravy to moisten, and simmer gently at the side of the fire until the whole is quite done. Take out the pieces of celery, put them on a dish, pour over the sauce (to which has been added the yolk of two eggs
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