vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Celery Sauce
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
205Calories
11 gProtein
5 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories205 kcal
Protein11 g
Carbohydrates5.5 g
Fiber0.2 g
Sugars0 g
Total Fat16 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium49 mg
Potassium154 mg
Calcium22 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus26 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline3.7 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 60. The excerpt below is the record exactly as published.
Celery Sauce. Boil 1 head of celery in cold water until tender, then press KEKTUCKY RECEIPT BOOK. 99 tjirough a sieve. Beat yolk of 1 egg and add to it strained juice of 1 lemon, the celery and 4 tablespoons gravy from fowl, salt and pep- per. Mix well and serve with meat or fowl. Cranberry Sauce. One quart of cranberries, 1 quart of sugar, 1 teacup cold water. Wash cranberries and put in saucepan with the water. After it boils 15 minutes, add sugar, and stir frequently; cook about 25 minutes. To mold cranberries, when done press through sieve into a- mold, that must be rinsed in cold water. Brown Sauce. Slice 1 onion and fry in butter until it changes color ; then add 1 pint of gravy from roast beef, 1 heaping teaspoon mustard, salt and pepper
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