Frenchside
Puree of Celeriac (Puree de Celeri Rave)
From Cookery for every household, 1914
Serves 4
This puree may be served as an accompaniment to various meat dishes.
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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 225. The excerpt below is the record exactly as published.
Puree of Celeriac (Puree de Celeri Rave) 1 root celeriac. I 2 or 3 table-sps. white 1 oz. butter. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.