Celery Sauce

Name: Celery Sauce
Ingredients: 20 large ripe tomatoes; 1 large red pepper; 6 large onions; 4 large stalks celery; 4 tablespoonfuls salt; 2 cupfuls vinegar; } cupful sugar

From A text-book of cooking, 1915

To seal bottles, melt equal parts of shoemaker's wax and resin, dip corked bottles into it, or use hot paraffin.

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

Nutrition per serving

1297Calories

32 gProtein

284 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories1297 kcal

Protein32 g

Carbohydrates284 g

Fiber44 g

Sugars202 g

Total Fat6.3 g

Saturated Fat1.1 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.1 g

Cholesterol0 mg

Sodium28320 mg

Potassium7475 mg

Calcium569 mg

Iron8.9 mg

Magnesium379 mg

Phosphorus895 mg

Zinc5.9 mg

Copper1.8 mg

Manganese4.4 mg

Vitamin D0 mcg

Vitamin C417 mg

Vitamin A1008 mcg

Vitamin E13 mg

Vitamin K193 mcg

Vitamin B63.1 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)15 mg

Folate538 mcg

Choline216 mg

Caffeine0 mg

Water3689 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 124. The excerpt below is the record exactly as published.

CELERY SAUCE 20 large ripe tomatoes 1 large red pepper 6 large onions 4 tablespoonfuls salt 4 large stalks celery 2 cupfuls vinegar } cupful sugar

Cook this with the app: pantry check, scaling, and the assistant.