Puree of Celery

Name: Puree of Celery
Ingredients: a bunch of celery; an ounce of butter; one ounce of flour; not quite a quart of consomme; the same of cream; a little salt; pepper; a very little 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

3420Calories

40 gProtein

65 gCarbs

357 gFat

Full nutrition (28 nutrients)

Calories3420 kcal

Protein40 g

Carbohydrates65 g

Fiber0 g

Total Fat357 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol1031 mg

Sodium2359 mg

Potassium1573 mg

Calcium633 mg

Iron3.4 mg

Magnesium68 mg

Phosphorus683 mg

Zinc3.6 mg

Copper0.9 mg

Manganese1.5 mg

Vitamin C3.2 mg

Vitamin A0 mcg

Vitamin K22 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.9 mg

Folate53 mcg

Water1364 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 11. The excerpt below is the record exactly as published.

Puree of Celery. Take a bunch of celery, and wash it well ; cut it in pieces and place it in a saucepan with water, a little salt, and boil thoroughly, drain, and put it in cold water. In another sauce- pan put an ounce of butter (which melt), one ounce of flour, salt, pepper, and a very little nutmeg ; mix all together, adding the celery, not quite a quart of consomme" (stock), and the same of cream

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