Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Sauce | not in our table | 0 |
| Mace | 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
- 6 heads of celery
- 1/2 gallon of water allow 1 heaped tablespoonful of salt
- 1/3 pint of cream
- 1/2 pint of white sauce
- 1/2 pint of white stock
- 4 tablespoonfuls of cream
- 1 heaped tablespoonful of salt
- 1 blade of pounded mace
- 6 persons
- five greater aperient roots
- mace
- nutmeg
- pepper
- salt
Directions
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).
1109. INGREDIENTS.--6 heads of celery, 1 oz. of butter; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1/2 pint of white sauce, No. 537 or 538.
_Mode_.--Have ready sufficient boiling water just to cover the celery, with salt and butter in the above proportion. Wash the celery well; cut off the decayed outside leaves, trim away the green tops, and shape the root into a point; put it into the boiling water; let it boil rapidly until tender; then take it out, drain well, place it upon a dish, and pour over about 1/2 pint of white sauce, made by either of the recipes No. 537 or 538. It may also be plainly boiled as above, placed on toast, and melted butter poured over, the same as asparagus is dished.
_Time_.--Large heads of celery, 25 minutes, small ones, 15 to 20 minutes, after the water boils.
_Average cost_, 2d. per head.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from October to April.
ORIGIN OF CELERY.--In the marshes and ditches of this country there is to be found a very common plant, known by the name of Smallage. This is the wild form of celery; but, by being subjected to cultivation, it loses its acrid nature, and becomes mild and sweet. In its natural state, it has a peculiar rank, coarse taste and smell, and its root was reckoned by the ancients as one of the "five greater aperient roots." There is a variety of this in which the root becomes turnip-shaped and large. It is called _Celeriae_, and is extensively used by the Germans, and preferred by them to celery. In a raw state, this plant does not suit weak stomachs; cooked, it is less difficult of digestion, although a large quantity should not he taken.
1110. INGREDIENTS.--6 heads of celery, 1/2 pint of white stock or weak broth, 4 tablespoonfuls of cream, thickening of butter and flour, 1 blade of pounded mace, a _very little_ grated nutmeg; pepper and salt to taste.
_Mode_.--Wash the celery, strip off the outer leaves, and cut it into lengths of about 4 inches. Put these into a saucepan, with the broth, and stew till tender, which will be in from 20 to 25 minutes; then add the remaining ingredients, simmer altogether for 4 or 5 minutes, pour into a dish, and serve. It may be garnished with sippets of toasted bread.
_Time_.--Altogether, 1/2 hour. _Average cost_, 2d. per head.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from October to April.
_Note_.--By cutting the celery into smaller pieces, by stewing it a little longer, and, when done, by pressing it through a sieve, the above stew may be converted into a puree of celery.