Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two bunches of celery
- half pints of water in your kettle
- a pint of cream
- two eggs
- two spoonsful of flour_ mixed smooth in cold water
- two spoonsful butter
- salt
- pepper
- nutmeg
Directions
Mrs. J. M.
Cut the heads of celery in pieces two or three inches long, boil till tender ; add to half a pint of cream or milk, the well beaten yolks of two eggs, a little salt a bit of butter and pepper, or a little grated nutmeg ; bring just to, the boiling point, pour over celfery and serve with roast duck. Or, chop fine two bunches of celery, and boil an hour ; when done have about one and a half pints of water in your kettle ; stir in two spoonsful of flour_ mixed smooth in cold water, boil ten minutes, add two spoonsful butter and season with salt and pepper.
CATSUPS AND SAUCES. 155