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Celery Sauce
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
109Calories
6 gProtein
14 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories109 kcal
Protein5.6 g
Carbohydrates14 g
Fiber0.1 g
Sugars6.9 g
Total Fat3.5 g
Saturated Fat2.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol10 mg
Sodium329 mg
Potassium462 mg
Calcium213 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus163 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate13 mcg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 66. The excerpt below is the record exactly as published.
Celery Sauce. 3 cups celery, sliced thin. 1 pint thin white sauce
Cook this with the app: pantry check, scaling, and the assistant.