Celery Puree, with Toast

Name: Celery Puree, with Toast
Ingredients: Six stalks of celery; one small onion; one quart of soup stock; one quart of cream; one spoonful of butter; one of flour

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

3986Calories

46 gProtein

134 gCarbs

376 gFat

Full nutrition (33 nutrients)

Calories3986 kcal

Protein46 g

Carbohydrates134 g

Fiber3.5 g

Sugars28 g

Total Fat376 g

Saturated Fat203 g

Monounsaturated Fat79 g

Polyunsaturated Fat5.9 g

Cholesterol1053 mg

Sodium7749 mg

Potassium2968 mg

Calcium798 mg

Iron7.1 mg

Magnesium166 mg

Phosphorus915 mg

Zinc13 mg

Copper2 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A161 mcg

Vitamin E8.5 mg

Vitamin K45 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)10 mg

Folate107 mcg

Choline93 mg

Caffeine0 mg

Water1710 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 9. The excerpt below is the record exactly as published.

CELERY PUREE, with Toast. Six stalks of celery, one small onion, salt, pepper, mace, put on the fire with one quart of soup stock ; when soft, pass through strainer, add another quart of stock and keep hot. Boil one quart of cream, add to it one spoonful of butter, one of flour

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