Stewed Celery
From Physical culture cook book, 1901
Presented as published in 1901. 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
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 17. The excerpt below is the record exactly as published.
Stewed Celery. — The outer stalks of cel- ery that are unfit for serving raw may be used. Cut into inch pieces, put in boiling salted water and boil thirty to forty minutes. Make a sauce by adding to one cupful of the water the celery has stewed in, two tablespoonfuls condensed milk (or cream) and one tablespoonful butter ; thicken with one tablespoonful of flour
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