Celery Sauce

Name: Celery Sauce
Ingredients: 1 pk. ripe tomatoes; 4 onions; 2 large heads celery; 4 c. brown sugar; 2 1/2 c. vinegar; 1 tb. stick cinnamon; 1 tb. cloves; 1 tb. whole allspice; 1/2 T. cayenne; 1/2 T. salt

From Canadian cook book, 1924

Presented as published in 1924. 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

3776Calories

10 gProtein

940 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories3776 kcal

Protein10 g

Carbohydrates940 g

Fiber19 g

Sugars883 g

Total Fat2.5 g

Saturated Fat0.7 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium3886 mg

Potassium2726 mg

Calcium1084 mg

Iron9.8 mg

Magnesium194 mg

Phosphorus301 mg

Zinc2 mg

Copper0.8 mg

Manganese7.3 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A123 mcg

Vitamin E2.5 mg

Vitamin K26 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate147 mcg

Choline70 mg

Caffeine0 mg

Water1304 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 56. The excerpt below is the record exactly as published.

CELERY SAUCE. 1 pk. ripe tomatoes. 4 onions. 2 large heads celery. 4 c. brown sugar. 2J^ c. vinegar. 1 tb. stick cinnamon. 1 tb. cloves. 1 tb. whole allspice ^2 T. cayenne.

Cook this with the app: pantry check, scaling, and the assistant.