Stewed Celery

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

six heads ↝ Celery, raw [Vegetables and Vegetable Products]
a cup of broth, or weak white gravy ↝ Soup, broth [Soups, broth-based]
two spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
a little flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper, salt, and nutmeg ↝ Spices, pepper, black [Spices and Herbs]
pepper, salt, and nutmeg ↝ Salt, table, iodized [Spices and Herbs]
pepper, salt, and nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (5)

Wash, and strip off the outer leaves of six heads of celery; halve, or leave them whole according to their size; cut them in four inch lengths.
Put them in a stewpan with a cup of broth, or weak white gravy.
Stew till tender.
Then add two spoonfuls of cream, and a little flour and butter, seasoned with pepper, salt, and nutmeg.
Simmer all together.

Original Text

Stewed Celery.

Wash, and strip off the outer leaves of six heads; halve, or leave them whole according to their size; 126cut them in four inch lengths. Put them in a stewpan with a cup of broth, or weak white gravy. Stew till tender; then add two spoonfuls of cream, and a little flour and butter, seasoned with pepper, salt, and nutmeg, and simmer all together.

Notes

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