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Celery with Spanish Sauce
From The encyclopædia of practical cookery, 1890
Serves 1
For richer flavor, warm the Celery after adding sauce.
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
323Calories
2 gProtein
7 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories323 kcal
Protein1.7 g
Carbohydrates6.6 g
Fiber0.9 g
Sugars0.4 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.7 g
Cholesterol31 mg
Sodium411 mg
Potassium357 mg
Calcium30 mg
Iron2.2 mg
Magnesium17 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C5.3 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate9.8 mcg
Choline16 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 213. The excerpt below is the record exactly as published.
Celery with Spanish Sauce. — (1) Cut a head of Celery into pieces about 6in. long, wash these thoroughly, blanch them, put them into a saucepan over a few slices of bacon, pour over 4 table-spoonfuls of Spanish sauce, mixed with an equal quantity of rich broth, and simmer gently on the side of the fire for about forty-five minutes. When the Celery is done, place it on a dish, pour round the sauce, and serve. (2) Trim a dozen small heads of Celery the length of the dish upon which they are to be served, blanch them, put them in a stewpan between two layers of fat bacon
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