Celery Sauce
From Dainty dinners and dishes for Jewish families, 1907
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
78Calories
6 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein6.5 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium117 mg
Potassium177 mg
Calcium54 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 44. The excerpt below is the record exactly as published.
CELERY SAUCE. 1 head celery, i pint water. Sauce au Celeri. 1 yolk of egg. Juice of ^ lemon. Salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.