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Celery Sauce
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
289Calories
2 gProtein
5 gCarbs
36 gFat
Full nutrition (24 nutrients)
Calories289 kcal
Protein2 g
Carbohydrates5.3 g
Total Fat36 g
Saturated Fat17 g
Monounsaturated Fat6 g
Cholesterol105 mg
Sodium24 mg
Potassium102 mg
Calcium55 mg
Iron0.1 mg
Magnesium6.4 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 91. The excerpt below is the record exactly as published.
Celery Sauce- — Cut the tender parts of a head of celery very fine. Pour on water enough to cover them, cover the sauce pan and set where it will simmer one hour ; mix two tablespoons flour and four of outter ; when the celery has boiled one hour add to it the butter nnd flour, one pint milk or cream
Cook this with the app: pantry check, scaling, and the assistant.