vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Celery Sauce
From The Toronto Cook Book, 1915
Serves 1
Good for fowls of all kinds.
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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 158. The excerpt below is the record exactly as published.
Celery Sauce Wash and pare a bunch of celery; cut it into pieces and boil it gently until it is tender; add a half pint of cream and a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.