Celery Sauce
From Home dissertations, 1891
Another version uses drawn butter with celery seed decoction.
Presented as published in 1891. 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
84Calories
2 gProtein
17 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories84 kcal
Protein2.5 g
Carbohydrates17 g
Total Fat0.8 g
Sodium486 mg
Potassium1325 mg
Calcium232 mg
Iron0 mg
Magnesium55 mg
Phosphorus108 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin B60.3 mg
Water476 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 110. The excerpt below is the record exactly as published.
CELERY SAUCE. Wash and cut into inch pieces a fresh young head of celery, and boil it till tender in veal stock or in milk and water. Season this with white pepper, nutmeg and salt, and thicken it with a mixture of butter and flour
Cook this with the app: pantry check, scaling, and the assistant.