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Celery Sauce
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
522Calories
2 gProtein
117 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein1.9 g
Carbohydrates117 g
Fiber2.2 g
Sugars110 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium126 mg
Potassium509 mg
Calcium172 mg
Iron1.6 mg
Magnesium35 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A12 mcg
Vitamin E0.7 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.4 mcg
Choline6.7 mg
Caffeine0 mg
Water443 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 277. The excerpt below is the record exactly as published.
CELERY SAUCE. Twelve heads of celery, twelve green tomatoes, six large white onions, two green peppers, one-half teaspoonful of mustard, one-half ounce of curry-powder, three cupfuls of brown sugar, one-quarter teaspoonful of cayenne, five cloves of garlic, two quarts of vinegar, one-half teaspoonful of black pepper, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.