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Stewed Celery
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates2.6 g
Fiber0 g
Sugars1.8 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.2 mg
Sodium37 mg
Potassium51 mg
Calcium24 mg
Iron0 mg
Magnesium2.9 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 215. The excerpt below is the record exactly as published.
Stewed Celery. — (1) Trim a few heads of Celery, blanch them in boiling water, drain, and put in cold water. Take them out when cold, and drain all the water from them without pressing. Put them into a pan with a little consomme or stock broth and 1 teaspoonful of moist sugar, and let them stew for an-hour-and-a-half ; then pour in upon them 4 table-spoonfuls of bechamel or veloute sauce ; strain the whole through a strainer, and set in the bain-marie. When ready to serve, add to the sauce a little thick cream
Cook this with the app: pantry check, scaling, and the assistant.