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Stewed Celery
From The home cook book, 1905
Serves 4
Season with salt and white pepper.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 101. The excerpt below is the record exactly as published.
STEWED CELERY Scrape and wash the stalks of a large bunch. Cut into pieces one inch long. Lay in cold water fifteen minutes. Put in a saucepan and cover with boiling water. Add one tea- spoon of salt, and boil until tender. When done, put in a colander and drain. Save the water. Again put the celery in a saucepan. Nearly cover it with milk. Add three table- spoons of the water in which the celery boiled. Mash together one tablespoon of butter and one tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.