STEWED CELERY A LA CREME

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

6 heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
to each 1/2 gallon of water allow 1 heaped tablespoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
1 blade of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
1/3 pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (2)

Wash the celery thoroughly; trim, and boil it in salt and water until tender.
Put the cream and pounded mace into a stewpan; shake it over the fire until the cream thickens, dish the celery, pour over the sauce, and serve.

Original Text

STEWED CELERY A LA CREME.

1108. INGREDIENTS.—6 heads of celery; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1 blade of pounded mace, 1/3 pint of cream.

Mode.—Wash the celery thoroughly; trim, and boil it in salt and water until tender. Put the cream and pounded mace into a stewpan; shake it over the fire until the cream thickens, dish the celery, pour over the sauce, and serve.

Time.—Large heads of celery, 25 minutes; small ones, 15 to 20 minutes.

Average cost. 2d. per head.

Sufficient for 5 or 6 persons.

Seasonable from October to April.

ALEXANDERS.—This plant is the Smyrnium olustratum of science, and is used in this country in the same way in which celery is. It is a native of Great Britain, and is found in its wild state near the seacoast. It received its name from the Italian "herba Alexandrina," and is supposed to have been originally brought from Alexandria; but, be this as it may, its cultivation is now almost entirely abandoned.

STEWED CELERY (with White Sauce).

Notes

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