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Beef, Stewed, and Celery Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
Presented as published in 1892. 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
758Calories
45 gProtein
15 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories758 kcal
Protein45 g
Carbohydrates15 g
Fiber1.6 g
Sugars3.2 g
Total Fat57 g
Saturated Fat23 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.2 g
Cholesterol171 mg
Sodium187 mg
Potassium890 mg
Calcium56 mg
Iron5.1 mg
Magnesium52 mg
Phosphorus413 mg
Zinc9.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B126.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.9 mg
Folate60 mcg
Choline12 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 234. The excerpt below is the record exactly as published.
Beef, Stewed, and Celery Sauce.— Simmer three heads of celery and two onions in, in thick pieces, two pounds of cold boiled, or in a pint of good gravy
Cook this with the app: pantry check, scaling, and the assistant.