Celery Sauce
From Every-day dishes and every-day work, 1897
This sauce is nice for potatoes and 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
990Calories
14 gProtein
28 gCarbs
92 gFat
Full nutrition (31 nutrients)
Calories990 kcal
Protein14 g
Carbohydrates28 g
Sugars12 g
Total Fat92 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium374 mg
Potassium1228 mg
Calcium554 mg
Iron0 mg
Magnesium69 mg
Phosphorus431 mg
Zinc1.8 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline43 mg
Water579 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.