nut-freeegg-freesoy-freefish-freeshellfish-free
Puree of Celery
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
204Calories
6 gProtein
39 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein6.1 g
Carbohydrates39 g
Fiber0 g
Sugars28 g
Total Fat2.7 g
Saturated Fat0.6 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Cholesterol6 mg
Sodium325 mg
Potassium327 mg
Calcium26 mg
Iron0.9 mg
Magnesium15 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 202. The excerpt below is the record exactly as published.
Puree of Celery, Peel and wash some full-sized roots of celery ; let them boil, and make them into puree by passing through a colander. Put some fresh butter into a saucepan, and add the puree, with salt, a tablespoonful of Hour, some cream, or some beef broth and gravy, and a piece of sugar as large as a hazel nut
Cook this with the app: pantry check, scaling, and the assistant.