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Cooked Celery
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Reserve tender inner parts for raw serving.
Presented as published in 1907. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories1.7 kcal
Protein0 g
Carbohydrates0.3 g
Total Fat0 g
Sodium9.7 mg
Potassium27 mg
Calcium4.6 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water9.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 123. The excerpt below is the record exactly as published.
Cooked Celery Trim and cut celery stalks in small pieces, reserving the tender inner parts to serve raw, and the greens for soup. Boil until tender in no more water than necessary, then season with salt and pepper, add butter and milk, and slightly thicken the gravy with a little flour
Cook this with the app: pantry check, scaling, and the assistant.