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Celery Sauce
From Royal Victoria cook book, 1900
Serves 17
Miss Kine.
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
Nutrition per serving
822Calories
32 gProtein
83 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein32 g
Carbohydrates83 g
Fiber15 g
Sugars55 g
Total Fat44 g
Saturated Fat2.4 g
Monounsaturated Fat27 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol0 mg
Sodium73 mg
Potassium1043 mg
Calcium353 mg
Iron11 mg
Magnesium452 mg
Phosphorus1011 mg
Zinc7.4 mg
Copper0.8 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C8.5 mg
Vitamin A2.4 mcg
Vitamin E6.1 mg
Vitamin K6.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate195 mcg
Choline148 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 67. The excerpt below is the record exactly as published.
CELERY SAUCE.—Two dozen heads celery, $ gallon vinegar, 4 cups white sugar, $} pound ground mustard, 4 pound mustard seed, pepper and salt to taste. If coloring, use tumeric powder (about 1 teaspoon)
Cook this with the app: pantry check, scaling, and the assistant.