Aunt Virginia's Celery Sauce

Name: Aunt Virginia's Celery Sauce
Ingredients: 2 table- spoons of flour; 4 of butter; 1 pint of milk or cream; Let it simmer one hour.

From The Aunts' Cook Book, 1922

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

1736Calories

12 gProtein

32 gCarbs

218 gFat

Full nutrition (24 nutrients)

Calories1736 kcal

Protein12 g

Carbohydrates32 g

Total Fat218 g

Saturated Fat99 g

Monounsaturated Fat36 g

Cholesterol628 mg

Sodium145 mg

Potassium610 mg

Calcium327 mg

Iron0.9 mg

Magnesium39 mg

Phosphorus314 mg

Zinc1.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin K12 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate25 mcg

Water332 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 24. The excerpt below is the record exactly as published.

Aunt Virginia's Celery Sauce Cut the tender parts of celery fine, pour on water enough to cover and no more. Let it simmer one hour, mix 2 table- spoons of flour and 4 of butter. When celery has boiled 1 hour, add to it the butter and flour, 1 pint of milk or cream

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