Stewed Celery
From Foods and household management, 1914
The liquid can be used to make a sauce by adding milk.
Presented as published in 1914. 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
41Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein1.2 g
Carbohydrates8.2 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2572 mg
Potassium653 mg
Calcium115 mg
Iron0 mg
Magnesium27 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 65. The excerpt below is the record exactly as published.
Stewed celery. — A green vegetable. Stalks of celery, too tough or coarse- for serving uncooked, are delicious when stewed. The process is simple. Wash, scrape, and cut the stalks crosswise. Place them in a stew^an, barely cover with hot water, adding a teaspoonful of salt to a pint of celery
Cook this with the app: pantry check, scaling, and the assistant.