vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Celery Sauce
From The household (of the Detroit free press), 1886
Serves 4
The leaves can be used to flavor strained soup.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 375. The excerpt below is the record exactly as published.
CELERY SAUCE. Wash six or eight heads and take off the outer leaves; cut the heads up into bits three or four inches long. Stew them until tender in half a pint of broth or white gravy, then add two spoonfuls of cream and an ounce of butter rolled in flour; season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.