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Boiled Celery with Cream
From The encyclopædia of practical cookery, 1890
Serves 1
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
Nutrition per serving
217Calories
4 gProtein
28 gCarbs
10 gFat
Full nutrition (24 nutrients)
Calories217 kcal
Protein4.4 g
Carbohydrates28 g
Total Fat9.7 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Cholesterol26 mg
Sodium239 mg
Potassium694 mg
Calcium131 mg
Iron1.4 mg
Magnesium34 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate40 mcg
Water245 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 207. The excerpt below is the record exactly as published.
Boiled Celery with Cream. — (1) Cut six heads of Celery into pieces about 3in. long, wash these thoroughly in plenty of cold water to remove all the grit, put them into a saucepan of water, and boil until they are quite tender. Pour 1 break- fast-cupful of cream into a saucepan, mix in a lump of butter kneaded in flour, season with salt and grated nutmeg, and boil over a clear fire until the whole is quite thick. Take out the Celery and drain it, put it into the saucepan with the cream, and warm it thoroughly, without boiling ; then arrange the pieces on a dish, pour the sauce over, and serve. (2) Chop off the green parts of three or four heads of Celery, cut the white into pieces about 3in. in length, wash them well, put them into a saucepan with plenty of water, and boil until tender. Pour 1 breakfast-cupful of cream
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