Celery Sauce

Name: Celery Sauce
Ingredients: 30 large ripe tomatoes; 10 large onions; 5 red peppers; 15 tablespoons sugar; 5 tablespoons salt; 6 teacups vinegar; 4 head celery

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

2572Calories

62 gProtein

554 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories2572 kcal

Protein62 g

Carbohydrates554 g

Fiber100 g

Sugars348 g

Total Fat14 g

Saturated Fat3.4 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat4.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium35448 mg

Potassium12848 mg

Calcium1442 mg

Iron26 mg

Magnesium793 mg

Phosphorus1588 mg

Zinc11 mg

Copper4.5 mg

Manganese23 mg

Vitamin D0 mcg

Vitamin C604 mg

Vitamin A1546 mcg

Vitamin E21 mg

Vitamin K495 mcg

Vitamin B65.1 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)25 mg

Folate846 mcg

Choline347 mg

Caffeine0 mg

Water6266 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 16. The excerpt below is the record exactly as published.

CELERY SAUCE. 30 large ripe tomatoes, 10 large onions, 5 red peppers, 15 tablespoons sugar, 5 tablespoons salt, 6 teacups vinegar, 4 head celery

Cook this with the app: pantry check, scaling, and the assistant.