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Boiled Celeriac
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 205. The excerpt below is the record exactly as published.
Boiled Celeriac. - -(1) Take some Celeriac, remove the peel from the roots, and cut them into slices, or quarters ; then put them in boiling' salted water, or meagre broth, and keep them boiling until done. Put them on a strainer to drain, and serve either simple or with melted butter
Cook this with the app: pantry check, scaling, and the assistant.