Celery with Butter
From Culinary jottings, 1885
Avoid serving with conjee or sodden toast.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 227. The excerpt below is the record exactly as published.
Celery with butter. .__..- ^ ^ ras where JXeilgherry celery soon loses its nutty crispness, and is consequently not so nice to eat raw. Trim four heads of fine white celery very neatly, wash them carefully, and when convinced that no earth re- mains hidden in the leaves, boil them in salt and water, or in milk if you can afford it. When tender, drain, split each piece in half, and serve as hot as possible upon a silver dish like asparagus. Butter plainly melted
Cook this with the app: pantry check, scaling, and the assistant.