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Celery a la Espagnole
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
46Calories
2 gProtein
3 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein2.3 g
Carbohydrates3.2 g
Fiber0.2 g
Sugars0.2 g
Total Fat2.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.4 mg
Sodium226 mg
Potassium226 mg
Calcium31 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate6.3 mcg
Choline1.4 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 131. The excerpt below is the record exactly as published.
Celery a TEspagnole. Select celery which is well grown and not woolly inside ; cut it into lengths of six inches, and blanch in boiling water. Line a stewpan with slices of bacon ; place the celery on these ; mix together four table- spoonsful of 'espagnole' and the same quantity of broth
Cook this with the app: pantry check, scaling, and the assistant.