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Stewed Celery
From How we cook in Tennessee .., 1906
Serves 4
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
13Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories13 kcal
Protein0.4 g
Carbohydrates2.8 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium24 mg
Potassium31 mg
Calcium9 mg
Iron0.5 mg
Magnesium2 mg
Phosphorus5.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.8 mcg
Choline0.2 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 60. The excerpt below is the record exactly as published.
Stewed Celery. — Scrape the outside stalks of celery and cut in pieces one inch long ; let stand in cold water half hour, then put in boiling water enough to cover, and cook till tender; drain off water and dress with butter, salt and milk or cream, thickened with a little flour
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