Stewed Celery

Name: Stewed Celery
Ingredients: 4 celery heads well washed; 8 or 9 white peppercorns; 1 blade of mace; A few cloves; A little bit of onion; and parsley; 1 oz. flour; 1 oz. dripping; j pint white stock or water; Pepper and salt

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

455Calories

6 gProtein

43 gCarbs

29 gFat

Full nutrition (33 nutrients)

Calories455 kcal

Protein5.9 g

Carbohydrates43 g

Fiber3.4 g

Sugars6.4 g

Total Fat29 g

Saturated Fat8.4 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.6 g

Cholesterol29 mg

Sodium162 mg

Potassium684 mg

Calcium122 mg

Iron2.4 mg

Magnesium43 mg

Phosphorus114 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D1.4 mcg

Vitamin C12 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate74 mcg

Choline44 mg

Caffeine0 mg

Water289 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 38. The excerpt below is the record exactly as published.

STEWED CELERY. Celeris Etuves. 4 celery heads well washed and salted. 8 or 9 white peppercorns. 1 blade of mace. A few cloves. A little bit of onion and parsley 1 oz. flour. 1 oz. dripping. j pint white stock or water. Pepper and salt

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