Stewed Celery
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
395Calories
12 gProtein
69 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories395 kcal
Protein12 g
Carbohydrates69 g
Fiber4.7 g
Sugars2.5 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.5 g
Cholesterol2.9 mg
Sodium4727 mg
Potassium602 mg
Calcium190 mg
Iron2.3 mg
Magnesium49 mg
Phosphorus228 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A8.7 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate41 mcg
Choline5.1 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 14. The excerpt below is the record exactly as published.
STEWED CELERY 1. Wash two or three heads of celery well and cut off the outer leaves. 2. Throw into a pan of boiling water to which add a lump of sugar, salt to taste, and a slice of lemon. 3. Simmer until tender. Drain. 4. Serve in a hot dish and pour over half a pint of good brown gravy
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