Serving Celery in a Glass
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 206. The excerpt below is the record exactly as published.
Serving Celery in a Glass.— Well wash two or three heads of fine white Celery, pare off the green stalks and trim the roots neatly, taking care to save the clear white hearts. Cut each head lengthwise into quarters, rinse them again in cold water, and let them remain in clean water with a piece of ice
Cook this with the app: pantry check, scaling, and the assistant.