Chopped Celery Sauce

Name: Chopped Celery Sauce
Ingredients: sufficient celery to make a half pint; a quarter of a teaspoonful of salt; a teaspoonful of onion juice; the yolk of an egg; two tablespoonfuls of cream; a few drops of lemon juice or tarragon vinegar

From Left overs, 1898

Serve chilled.

Presented as published in 1898. 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

197Calories

5 gProtein

9 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories197 kcal

Protein4.5 g

Carbohydrates9.2 g

Fiber0.1 g

Sugars0.2 g

Total Fat16 g

Saturated Fat6 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0 g

Cholesterol30 mg

Sodium808 mg

Potassium632 mg

Calcium124 mg

Iron0 mg

Magnesium27 mg

Phosphorus67 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0 mcg

Vitamin E1 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate1 mcg

Choline0.3 mg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

Chopped Celery 5auce Chop fine sufficient celery to make a half pint ; season it with a quarter of a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper. Rub the spoon with garlic, mix thoroughly, stir into it the yolk of an egg that has been beaten light with two tablespoonfuls of cream ; add a few drops of lemon juice or tar- ragon vinega

Cook this with the app: pantry check, scaling, and the assistant.