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Stewed Celery
From Vegetarian Cook Book, 1904
Serves 2
The liquid drained from the celery may be thickened, seasoned with a little butter, and used instead of the white sauce if preferred.
Presented as published in 1904. 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
485Calories
11 gProtein
33 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein11 g
Carbohydrates33 g
Fiber0.8 g
Sugars10 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium1049 mg
Potassium691 mg
Calcium333 mg
Iron1.3 mg
Magnesium48 mg
Phosphorus266 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 31. The excerpt below is the record exactly as published.
STEWED CELERY Celery, tender stalks, 6. White sauce, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.