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Creamed Celery
From Scientific cooking with scientific methods, 1911
Serves 1
The outside stalks are nice for creamed celery.
Presented as published in 1911. 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
472Calories
10 gProtein
30 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein10 g
Carbohydrates30 g
Fiber0.8 g
Sugars10 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium971 mg
Potassium479 mg
Calcium296 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus249 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 75. The excerpt below is the record exactly as published.
Creamed Celery. Clean, scrape and cut celery stalks into inch pieces. Boil half an hour, or until soft, in salted water. Drain and add one cup white sauce
Cook this with the app: pantry check, scaling, and the assistant.