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Celery au Jus
From The encyclopædia of practical cookery, 1890
Serves 4
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
40Calories
2 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein2.4 g
Carbohydrates5.2 g
Fiber0.6 g
Sugars0.9 g
Total Fat1.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol1.5 mg
Sodium367 mg
Potassium244 mg
Calcium29 mg
Iron0.4 mg
Magnesium9.8 mg
Phosphorus33 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.5 mcg
Choline5.2 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 210. The excerpt below is the record exactly as published.
Celery au Jus. — Cut a head of Celery into pieces about 4in. long, wash these well, put them into a saucepan of water, and parboil them. Take them out, drain them, put into another saucepan with a small quantity of oil, and toss them over the fire for a few minutes. Add a large tomato cut in slices, pour over sufficient beef or mutton gravy to moisten
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