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Celery Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
475Calories
10 gProtein
31 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein10 g
Carbohydrates31 g
Fiber0.8 g
Sugars10 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium992 mg
Potassium536 mg
Calcium306 mg
Iron1.3 mg
Magnesium42 mg
Phosphorus253 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 66. The excerpt below is the record exactly as published.
CELERY SAUCE. y2 C. celery cut in dice and cooked till tender, added to one C. white sauce.
Cook this with the app: pantry check, scaling, and the assistant.