Fried Celery
From The encyclopædia of practical cookery, 1890
Serves 4
Requires a deep frying-pan and plenty of oil or fat.
Presented as published in 1890. 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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 214. The excerpt below is the record exactly as published.
Fried Celery.— (1) Boil two or three good and well-trimmed heads of Celei'y till half-cooked or a little more ; take them out, drain thoroughly, cut them into short lengths, dip them in batter, and fry in hot fat to a light brown. This dish, if well done, is excellent ; but it is useless to attempt it without a deep frying-pan, and plenty of oil or fat to fry in. (2) Trim off the green and discoloured parts of the Celery, wash it well, then drain and cut it into pieces of an equal length. Prepare a frying-batter
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Cook this with the app: pantry check, scaling, and the assistant.