Puree of Celery

Name: Puree of Celery
Ingredients: two bunches of celery; three quarts of water; half a pint of bechamel sauce; a pinch of salt; pepper; nutmeg

From French dishes for American tables, 1886

Presented as published in 1886. 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

444Calories

13 gProtein

42 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories444 kcal

Protein13 g

Carbohydrates42 g

Fiber6.8 g

Sugars11 g

Total Fat27 g

Saturated Fat7.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol18 mg

Sodium1053 mg

Potassium963 mg

Calcium528 mg

Iron3.3 mg

Magnesium115 mg

Phosphorus302 mg

Zinc1.4 mg

Copper0.6 mg

Manganese3.4 mg

Vitamin D3 mcg

Vitamin C2 mg

Vitamin A267 mcg

Vitamin E1 mg

Vitamin K43 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.3 mg

Folate24 mcg

Choline38 mg

Caffeine0 mg

Water3103 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 63. The excerpt below is the record exactly as published.

Puree of Celery. Wash and clean two bunches of celery, cut them in pieces, and boil them in three quarts of water, with a little salt ; when boiled thoroughly tender, drain, and add them to half a pint of bechamel sauce (Art. 83), a pinch of salt, pepper, and nutmeg

Cook this with the app: pantry check, scaling, and the assistant.