Celery (Boiled)

Name: Celery (Boiled)
Ingredients: A large head of Celery; Half a pint of Plain White Sauce

From The Apsley cookery book, 1905

See recipe for 'Plain White Sauce.'

Presented as published in 1905. 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

254Calories

12 gProtein

36 gCarbs

7 gFat

Full nutrition (32 nutrients)

Calories254 kcal

Protein12 g

Carbohydrates36 g

Fiber0.2 g

Sugars13 g

Total Fat6.9 g

Saturated Fat3.8 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol19 mg

Sodium921 mg

Potassium1720 mg

Calcium541 mg

Iron0.5 mg

Magnesium83 mg

Phosphorus368 mg

Zinc1.6 mg

Copper0 mg

Manganese0.5 mg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate24 mcg

Caffeine0 mg

Water675 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 42. The excerpt below is the record exactly as published.

Celery (Boiled). Ingredients. A large head of Celery. | Half a pint of Plain White Sauce

Cook this with the app: pantry check, scaling, and the assistant.