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Celery Stewed in Stock
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 122. The excerpt below is the record exactly as published.
Celery Stewed in Stock. Scrape, wash and cut the white* part of two heads of celery. Put in a stew-pan with one pint of stock, and sim- mer half an hour. Mix together two table-spoonfuls of but- ter and one of flour. Stir this in with the celery. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.