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Celery Sauce
From The complete cook book, 1900
Serves 4
Good with fowl.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 83. The excerpt below is the record exactly as published.
CELERY SAUCE. Cut in small pieces two heads of celery, and cook in one pint of water with one teaspoonful of salt in it; rub smooth one tablespoonful of butter and one of flour, and stir into a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.