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Creamed Celery
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
555Calories
9 gProtein
28 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein9.1 g
Carbohydrates28 g
Fiber3.2 g
Sugars5.9 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol135 mg
Sodium5043 mg
Potassium800 mg
Calcium338 mg
Iron1.7 mg
Magnesium58 mg
Phosphorus245 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.2 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate15 mcg
Choline23 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 102. The excerpt below is the record exactly as published.
Salt to taste ; boil up and thicken the cream by adding a tablespoon of flour to two cups of cream, dissolv- ing the flour in a little milk. Cook till the cream thickens, pepper to taste
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