Celery Sauce
From Every-day dishes and every-day work, 1897
This is very nice for potatoes and for toast.
Presented as published in 1897. 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
40Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories40 kcal
Protein1.2 g
Carbohydrates8 g
Total Fat0.4 g
Sodium233 mg
Potassium636 mg
Calcium111 mg
Iron0 mg
Magnesium26 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60.1 mg
Water228 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 58. The excerpt below is the record exactly as published.
Celery Sauce. — Cut half a dozen stalks of celery into finger- lengths, and simmer in milk for ten or fifteen minutes. Skim out the celery, add a little cream to the milk, salt to taste, and thicken with flour as for white sauce
Cook this with the app: pantry check, scaling, and the assistant.