Stewed Celery
From The home science cook book, 1902
Presented as published in 1902. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories6.7 kcal
Protein0.2 g
Carbohydrates1.3 g
Total Fat0.1 g
Sodium39 mg
Potassium106 mg
Calcium19 mg
Iron0 mg
Magnesium4.4 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water38 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 65. The excerpt below is the record exactly as published.
Stewed Celery. Cut the stalks into inch pieces, put them into boiling water, and cook until tender. Then drain, reserving the water for soup, and serve the celery dressed with butter, salt, and pepper
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