Celery Sauce
From The easiest way in housekeeping and cooking, 1881
Celery salt can be used if celery is out of season.
Presented as published in 1881. 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
153Calories
8 gProtein
13 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein8.2 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium1312 mg
Potassium477 mg
Calcium333 mg
Iron0 mg
Magnesium38 mg
Phosphorus255 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water725 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 88. The excerpt below is the record exactly as published.
Celery Sauce. Wash and boil a small head of celery, which has been cut up fine, in one pint of water, with half a teaspoonfui of salt. Boil till tender, which will require about half an hour. Make a cream roux, using half a pint of milk, and adding quarter of a saltspoonful of white pepper
Cook this with the app: pantry check, scaling, and the assistant.