vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Celery Sauce
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
The egg is optional but enhances color.
Presented as published in 1907. 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
444Calories
3 gProtein
11 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein3.4 g
Carbohydrates11 g
Fiber1.6 g
Sugars0 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol133 mg
Sodium629 mg
Potassium258 mg
Calcium113 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus86 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.2 mcg
Choline0.7 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 116. The excerpt below is the record exactly as published.
Celery Sauce Clean and chop very fine 2 large heads of celery, reserving a few of the stalks to cut into inch lengths. Cover with cold water and cook until the celery is quite tender and the water 176 FARM AND HOME COOK BOOK nearly boiled away. Pick out the long pieces, and add 1 pt rich milk or cream, 1 level teasp salt, and a dash of pepper. Rub together I heaping tablesp each of butter and flour, add the beaten yolk of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.