Potatoes Stewed with Celery
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories4.7 kcal
Protein0.1 g
Carbohydrates0.9 g
Total Fat0 g
Sodium27 mg
Potassium74 mg
Calcium13 mg
Iron0 mg
Magnesium3.1 mg
Phosphorus6.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water27 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 48. The excerpt below is the record exactly as published.
Potatoes Stewed with Celery. — Pare and slice the potatoes, and put them into a stew-pan with two or three tablespoonfuls of minced celery. Use only the white part of the celery, and mince it finely. Cover the whole with milk sufficient to cook and prevent burning, and stew until tender. Season with salt and cream, if desired
Cook this with the app: pantry check, scaling, and the assistant.