Celery, Stewed
From English and French cookery, 1890
Presented as published in 1890. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories6.7 kcal
Protein0.2 g
Carbohydrates1.3 g
Total Fat0.1 g
Sodium39 mg
Potassium106 mg
Calcium19 mg
Iron0 mg
Magnesium4.4 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water38 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 63. The excerpt below is the record exactly as published.
Celery, Stewed. — Cut off any decayed leaves and the outside pieces, and well wash. Cut each head lengthwise into quarters, and boil in sufficient water to cover it till tender. Serve with white sauce
Cook this with the app: pantry check, scaling, and the assistant.