vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Celery with Half-Glaze
From The encyclopædia of practical cookery, 1890
Serves 6
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
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories14 kcal
Protein0.4 g
Carbohydrates2.9 g
Total Fat0.1 g
Sodium84 mg
Potassium230 mg
Calcium40 mg
Iron0 mg
Magnesium9.4 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Water83 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 210. The excerpt below is the record exactly as published.
Celery with Half-Glaze. Wash and trim eight or ten heads of Celery, cut them into lengths of 5in. or Gin. each, and trim their roots to a point (see Fig. 397). Wash them thoroughly in several waters, and put them into boiling salted water
Cook this with the app: pantry check, scaling, and the assistant.