Celery Sauce
From The bride's cook book, 1915
Serves 2
This sauce is nice with boiled fowl or turkey.
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 80. The excerpt below is the record exactly as published.
CELERY SAUCE Mix two tablespoons rice flour with half teacup butter substitute, have ready a pint of boiling milk; stir the flour and butter substitute into the milk; take three heads of celery
Cook this with the app: pantry check, scaling, and the assistant.