Stewed Celery
From Food and health, 1916
Three fourths of a cup of sauce is enough for a pint of celery.
Presented as published in 1916. 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
151Calories
7 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein7.2 g
Carbohydrates17 g
Fiber0 g
Sugars8.8 g
Total Fat6.2 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol22 mg
Sodium2642 mg
Potassium927 mg
Calcium340 mg
Iron0 mg
Magnesium49 mg
Phosphorus238 mg
Zinc1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline33 mg
Caffeine0 mg
Water395 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 77. 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 pro- cess is simple. Wash, scrape, and cut the stalks crosswise. Place them in a stewpan, barely cover with hot water, adding a teaspoonful of salt to a pint of celery. Cook gently for half an hour or until the celery is tender. Use the liquid remaining in making a sauce, adding some milk to make the necessary amount of liquid
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