Celery Sauce
From The new home cook book, 1896
Serves 4
Good with boiled fowl or turkey.
Presented as published in 1896. 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
As published
This recipe was extracted from The new home cook book (1896), page 54. The excerpt below is the record exactly as published.
CELEEY SAUCE. Mrs. J. B. L. Mix two tablespoons of flour with half a teacup of but- ter; have ready a pint of boiling milk; stir the flour and butter into the milk ; take three heads of celery
Cook this with the app: pantry check, scaling, and the assistant.