vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Celery Puree
From The encyclopædia of practical cookery, 1890
Serves 1
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
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 Puree. — Prepare half-a-dozen heads of Celery as for Celery with Gravy, drain and wipe them, and cut into small pieces ; put these in a glazing-pan with an equal quan- tity of bechamel sauce ; reduce this well, and then pass all through a sieve by rubbing with the back of a spoon. Add loz. of butter and 1 teacupful of double cream to the puree, with salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.