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Stewed Celery (Brown)
From The "A1" cookery book, 1901
Serves 4
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
Nutrition per serving
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories8.8 kcal
Protein0.3 g
Carbohydrates1.8 g
Total Fat0 g
Sodium9.8 mg
Potassium29 mg
Calcium5 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Water9.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 54. The excerpt below is the record exactly as published.
o Stew Celery (Brown).— Wash the celery and trim it. Put it into a saucepan with boiling water and let it boil five minutes. Drain it and put it into a stew-pan with stock to cover it, and stew it gently for half an hour or till it is tender. Thicken the gravy with flour and butter, and add pepper and salt
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