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Celery with Remoulade Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 2
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
Nutrition per serving
64Calories
0 gProtein
1 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein0.3 g
Carbohydrates1.3 g
Fiber0.1 g
Sugars0.4 g
Total Fat6.4 g
Saturated Fat1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat3.4 g
Cholesterol3.9 mg
Sodium100 mg
Potassium64 mg
Calcium14 mg
Iron0 mg
Magnesium3.2 mg
Phosphorus14 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.8 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline2.2 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 230. The excerpt below is the record exactly as published.
CELERY WITH REMOULADE SAUCE. The white stalks of celery are to, be carefully trimmed, washed in cold salted water, cut in inch lengths, and served with a remoulade sauce
Cook this with the app: pantry check, scaling, and the assistant.