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Celery Sauce

Name: Celery Sauce
Yield: 8 servings
Ingredients: One dozen heads celery; 6 onions; {| pound mustard seed; # pound mustard; 2 cups white sugar; 2 quarts vinegar; 4 teaspoon tumeric powder; a little salt; and cayenne pepper

From Royal Victoria cook book, 1900

Serves 8

Mrs. JOHN STEPHENS

Presented as published in 1900. 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

458Calories

10 gProtein

73 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories458 kcal

Protein10 g

Carbohydrates73 g

Fiber6.9 g

Sugars57 g

Total Fat12 g

Saturated Fat0.7 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium384 mg

Potassium612 mg

Calcium164 mg

Iron4.2 mg

Magnesium142 mg

Phosphorus325 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A1.7 mcg

Vitamin E1.6 mg

Vitamin K2.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate70 mcg

Choline42 mg

Caffeine0 mg

Water409 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 62. The excerpt below is the record exactly as published.

CELERY SAUCE.—One dozen heads celery and 6 onions, {| pound mustard seed, # pound mustard, 2 cups white sugar, 2 quarts vinegar, 4 teaspoon tumeric powder, a little salt and cayenne pepper

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