vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Celery Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
434Calories
3 gProtein
8 gCarbs
54 gFat
Full nutrition (24 nutrients)
Calories434 kcal
Protein2.9 g
Carbohydrates8 g
Total Fat54 g
Saturated Fat25 g
Monounsaturated Fat8.9 g
Cholesterol157 mg
Sodium36 mg
Potassium152 mg
Calcium82 mg
Iron0.2 mg
Magnesium9.6 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Water83 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 108. The excerpt below is the record exactly as published.
Celery Sauce. Cut the tender parts of a head of celery very fine. Pour on water enough to cover them, and no more. Cover the sauce-pan, and set where it will simmer one hour. Mix to- gether two table-spoonfuls of flour and four of butter. When the celery has been boiling one hour, add to it the butter and flour, one pint of milk or cream, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.