Creamed Celery
From Domestic science (1914 text-book), 1914
The outer stalks of celery are best used in this way.
Presented as published in 1914. 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
228Calories
11 gProtein
30 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories228 kcal
Protein11 g
Carbohydrates30 g
Fiber0.3 g
Sugars14 g
Total Fat7.1 g
Saturated Fat4.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol21 mg
Sodium718 mg
Potassium1087 mg
Calcium455 mg
Iron0.6 mg
Magnesium58 mg
Phosphorus339 mg
Zinc1.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A219 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate26 mcg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 11. The excerpt below is the record exactly as published.
Creamed Celery Wash and scrape celery and cut into inch pieces. Cook in boiling salted water, covered, till soft; drain, and to 2 cups of celery add 1 cup of thin white sauce
Cook this with the app: pantry check, scaling, and the assistant.