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Celery Sauce

Name: Celery Sauce
Yield: 7 servings
Ingredients: One peck green tomatoes; twelve large apples; two heads of celery; six onions; three cups brown sugar; half a cup mustard; three tablespoons cinnamon; four of salt; one of curry; one teaspoon cayenne pepper; three pints of cider vinegar

From The Toronto Cook Book, 1915

Serves 7

Presented as published in 1915. 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

520Calories

3 gProtein

122 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories520 kcal

Protein2.9 g

Carbohydrates122 g

Fiber6.6 g

Sugars107 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium4258 mg

Potassium635 mg

Calcium187 mg

Iron2.2 mg

Magnesium50 mg

Phosphorus96 mg

Zinc0.6 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A10 mcg

Vitamin E0.5 mg

Vitamin K3.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate28 mcg

Choline14 mg

Caffeine0 mg

Water411 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 175. The excerpt below is the record exactly as published.

Celery Sauce One peck green tomatoes, twelve large apples, two heads of celery, six onions, chop all fine and add three cups brown sugar, half a cup mustard, three tablespoons cinnamon, four of salt, one of curry, one teaspoon cayenne pepper, three pints of cider vinegar

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