vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Celery à la Crème
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
878Calories
7 gProtein
24 gCarbs
84 gFat
Full nutrition (22 nutrients)
Calories878 kcal
Protein6.9 g
Carbohydrates24 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium485 mg
Potassium1418 mg
Calcium351 mg
Iron0 mg
Magnesium63 mg
Phosphorus231 mg
Zinc0.9 mg
Copper0 mg
Manganese0.3 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water564 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 133. The excerpt below is the record exactly as published.
Celery à la Crème Wash and cut the celery in small pieces. Put them in a saucepan and cook gently till tender in a broth of chicken or veal. Water may be used instead of the broth. Add cream in the proportion of a cup of cream to two cups of the chopped celery
Cook this with the app: pantry check, scaling, and the assistant.