Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Bacon | 1 slice cooked (8g) | 43 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 cups celery
- 3 cups of water
- 2 cups milk
- 2 slices each of bacon
- 2 pint stock
- pepper
Directions
Miss Irene Keltner.
2 cups celery. Dash of pepper,
i cup onion. 3 cups of water.
Scant teaspoon salt.
Cook 25 minutes, until nearly dry. Add i]/2 cups milk. Make cream sauce and stir in gradually. Cook 5 minutes.
FRIED CELERY (Italian Recipe).
Mrs. John M. Withrow.
Thoroughly clean the celery, remove leaves, and cut in 4-inch lengths. Then put into stew pan with 2 slices each of bacon and boiled ham and l/2 pint stock, and allow to simmer for about 15 minutes. Let the celery cool; then take it out and dip it in egg and bread crumbs, and fry in butter. Serve with tomato sauce.