Stewed Celery
From High-class cookery recipes, 1897
Presented as published in 1897. 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
103Calories
4 gProtein
24 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories103 kcal
Protein3.8 g
Carbohydrates24 g
Fiber6.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium238 mg
Potassium969 mg
Calcium222 mg
Iron2.4 mg
Magnesium69 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0.3 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 53. The excerpt below is the record exactly as published.
Stewed Celery. Take about six sticks of nice white celery. Cut^ the tops off, leaving it five or six inches in length, Stir in some good second stock till VE(5^ETABLES AND SALlDS. 165 quite tender; take out the celery and thicken the stock into a nice brown sauce ; season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.