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Celery Stock
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0.3 g
Carbohydrates2 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium69 mg
Potassium163 mg
Calcium38 mg
Iron0 mg
Magnesium10 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 44. The excerpt below is the record exactly as published.
Celery Stock. — Put the roots and coarse outside pieces of half a dozen stalks of celery into three pints of slightly salted water
Cook this with the app: pantry check, scaling, and the assistant.