Stewed Celery
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
328Calories
17 gProtein
30 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories328 kcal
Protein17 g
Carbohydrates30 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium224 mg
Potassium848 mg
Calcium619 mg
Iron0.4 mg
Magnesium64 mg
Phosphorus509 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate13 mcg
Choline87 mg
Water468 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 52. The excerpt below is the record exactly as published.
Stewed Celery.— Cut the tender inner parts of celery heads into pieces about a finger long. The outer and more fibrous stalks may be saved to season soups. Put in a stew-pan, and add sufficient water to cover ; then cover the pan closely, and set it where it will just simmer, for an hour, or until the celery is perfectly tender. When cooked, add a pint of rich milk, part cream if you have it, salt to taste, and when boiling, stir in a tablespoonful of fiour rubbed smooth in a little milk. Boil up once and serve. Celery with Tomato Sauce.— Prepare the celery as in the pre- ceding recipe, and cook until tender in a small quantity of boil- ing water. Drain in a colander, and for three cups of stewed celery prepare a sauce with a pint of strained stewed tomato, heated to boiling and thickened with a tablespoonful of flour
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