Celery Sauce
From How to cook vegetables, 1911
Presented as published in 1911. 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
347Calories
19 gProtein
41 gCarbs
12 gFat
Full nutrition (32 nutrients)
Calories347 kcal
Protein19 g
Carbohydrates41 g
Fiber0.5 g
Sugars25 g
Total Fat12 g
Saturated Fat7.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol38 mg
Sodium910 mg
Potassium896 mg
Calcium638 mg
Iron1 mg
Magnesium61 mg
Phosphorus529 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A397 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate47 mcg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 105. The excerpt below is the record exactly as published.
Celery Sauce. Boil i or 2 sticks of celery in salted water until soft. Take them out of the water, chop finely, reheat, and rub through a sieve ; add this to a white sauce. If the sauce is too thick, add a little milk or cream
Cook this with the app: pantry check, scaling, and the assistant.