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Boiled Celery
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Can be served on toast.
Presented as published in 1885. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories10 kcal
Protein0.3 g
Carbohydrates2 g
Total Fat0.1 g
Sodium58 mg
Potassium159 mg
Calcium28 mg
Iron0 mg
Magnesium6.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 230. The excerpt below is the record exactly as published.
BOILED CELERY. Carefully wash half a dozen heads of celery
Cook this with the app: pantry check, scaling, and the assistant.