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Cream of Celery No. 2
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
100Calories
6 gProtein
11 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein6.4 g
Carbohydrates11 g
Fiber0 g
Sugars3.7 g
Total Fat5.6 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol15 mg
Sodium339 mg
Potassium254 mg
Calcium8.3 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate18 mcg
Choline22 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 51. The excerpt below is the record exactly as published.
Cream of Celery No. 2. — Cook together in a sauce- pan one tablespoonful of butter and two tablespoonfuls of flour. Add two cups of celery stock and two cups of chicken stock, and simmer five minutes. Add a cup of sweet cream
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