Celery Toast
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 87. The excerpt below is the record exactly as published.
Celery Toast. — Cut the crisp white portion of celery into inch pieces, simmer twenty minutes or half an hour, or until tender, in a very little water ; add salt and a cup of rich milk. Heat to boiling, and thicken with a little flour rubbed smooth in a small quantity of milk — a teaspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.