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Celery Sauce

Name: Celery Sauce
Yield: 20 servings
Ingredients: Thirty large ripe tomatoes, peeled; four heads celery; four large onions; two red peppers; five tablespoons sugar; four tablespoons salt; five cups cider vinegar

From The Toronto Cook Book, 1915

Serves 20

Presented as published in 1915. 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

44Calories

1 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories44 kcal

Protein0.6 g

Carbohydrates8.4 g

Fiber1.1 g

Sugars4.7 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1412 mg

Potassium142 mg

Calcium27 mg

Iron0.4 mg

Magnesium11 mg

Phosphorus19 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A0.7 mcg

Vitamin E0 mg

Vitamin K4.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate6.1 mcg

Choline2.1 mg

Caffeine0 mg

Water91 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 175. The excerpt below is the record exactly as published.

Celery Sauce One peck green tomatoes, twelve large apples, two heads of celery, six onions, chop all fine and add three cups brown sugar, half a cup mustard, three tablespoons cinnamon, four of salt, one of curry, one teaspoon cayenne pepper, three pints of cider vinegar; boil one hour. Celery Sauce Thirty large ripe tomatoes, peeled, four heads celery, four large onions, two red peppers, five tablespoons sugar, four tablespoons salt, five cups cider vinegar

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