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Celery (as cooked in Italy)
From With a saucepan over the sea, 1902
Serves 4
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
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 47. The excerpt below is the record exactly as published.
CELERY (as cooked in Italy). Take off the roots and tops of 4 heads of celery. These can be used for flavoring soup. Parboil the celery, then cook it with i ounce butter, salt, pepper, a tablespoonful of minced ham, and a cup of white stock
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