Stewed Celery

Name: Stewed Celery
Ingredients: 2 heads of celery; 1 pint white sauce; a little salt

From Sea Cookery, 1911

Presented as published in 1911. 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

354Calories

19 gProtein

42 gCarbs

12 gFat

Full nutrition (32 nutrients)

Calories354 kcal

Protein19 g

Carbohydrates42 g

Fiber0.5 g

Sugars25 g

Total Fat12 g

Saturated Fat7.6 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol38 mg

Sodium948 mg

Potassium1002 mg

Calcium657 mg

Iron1 mg

Magnesium66 mg

Phosphorus538 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin C0 mg

Vitamin A397 mcg

Vitamin E0.4 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)1.5 mg

Folate47 mcg

Caffeine0 mg

Water474 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 63. The excerpt below is the record exactly as published.

STEWED CELERY. 2 heads of celery 1 pint white sauce a little salt

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