vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Celery Cream
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.
Celery Cream. Take three or four heads of nice white celery, cut in small pieces, cover with water and boil until tender, which will take from one- half to a whole hour. When tender, drain off the water and mash fine. Have ready three pints of milk boiling hot and add to it the washed celery, and the water in which it was boiled. Stir a tablespoonful of flour in a lump of butter the size of an egg, add to the cream, season with pepper and salt
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