Celery Root with Cream Sauce
From German cookery for the English kitchen, 1906
Stirring in the yolks of 2 beaten eggs improves the sauce.
Presented as published in 1906. 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
1283Calories
22 gProtein
114 gCarbs
110 gFat
Full nutrition (34 nutrients)
Calories1283 kcal
Protein22 g
Carbohydrates114 g
Fiber20 g
Sugars19 g
Total Fat110 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol308 mg
Sodium1185 mg
Potassium3650 mg
Calcium636 mg
Iron8 mg
Magnesium242 mg
Phosphorus1444 mg
Zinc4.3 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C97 mg
Vitamin A0 mcg
Vitamin E4.1 mg
Vitamin K471 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate94 mcg
Choline103 mg
Caffeine0 mg
Water1153 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 55. The excerpt below is the record exactly as published.
Celery root with Cream Sauce.) 2^ lbs. celery root. \\ oz. butter. \ pint cream. A little sugar. 2 tablespoonsful flour. 2 oz. chopped raw ham. I tablespoonful lemon juice
Cook this with the app: pantry check, scaling, and the assistant.