Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Spirit | 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
- 1/6 teaspoonful of cayenne
- 1/3 teaspoonful of salt
- 1/2 pint of strong spirit
- 1 pint of vinegar
- 2 heads
- 6 heads of celery
- 1 pint of white stock
- 1/2 pint of cream
- 4 heads of celery
- 1/2 pint of melted butter made
- 1/2 pint melted butter by recipe
- 7 persons
- half filled
- 5 persons
- 2 blades of mace
- 1 small bunch of savoury herbs
- 1 blade of pounded mace
- cayenne
- salt
- white pepper
- mace
Directions
_Ingredients._—½ lb. of butter, ½ lb. of flour, ½ lb. of grated cheese, 1/6 teaspoonful of cayenne, 1/3 teaspoonful of salt; water. _Mode._—Rub the butter in the flour; add the grated cheese, cayenne, and salt, and mix these ingredients well together. Moisten with sufficient water to make the whole into a paste; roll out, and cut into fingers about 4 inches in length. Bake them in a moderate oven a very light colour, and serve very hot. _Time._—15 to 20 minutes. _Average cost_, 1_s._ 4_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.
CAYENNE VINEGAR, or Essence of Cayenne.
_Ingredients._—½ oz. of cayenne pepper, ½ pint of strong spirit, or 1 pint of vinegar. _Mode._—Put the vinegar, or spirit, into a bottle, with the above proportion of cayenne, and let it steep for a month, when strain off and bottle for use. This is excellent seasoning for soups or sauces, but must be used very sparingly.
With a good heart, and nicely blanched, this vegetable is generally eaten raw, and is usually served with the cheese. Let the roots be washed free from dirt, all the decayed and outside leaves being cut off, preserving as much of the stalk as possible, and all specks or blemishes being carefully removed. Should the celery be large, divide it lengthwise into quarters, and place it, root downwards, in a celery-glass, which should be rather more than half filled with water. The top leaves may be curled, by shredding them in narrow strips with the point of a clean skewer, at a distance of about 4 inches from the top. _Average cost_, 2_d._ per head. _Sufficient._—Allow 2 heads for 4 or 5 persons. _Seasonable_ from October to April.
_Note._—This vegetable is exceedingly useful for flavouring soups, sauces, &c., and makes a very nice addition to winter salad.
CELERY SAUCE, for Boiled Turkey, Poultry, &c.
_Ingredients._—6 heads of celery, 1 pint of white stock, 2 blades of mace, 1 small bunch of savoury herbs; thickening of butter and flour, or arrowroot, ½ pint of cream, lemon-juice. _Mode._—Boil the celery in salt and water until tender, and cut it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for ½ hour to extract their flavour. Then strain the liquor, add the celery, and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up, and squeeze in a little lemon-juice. If necessary, add a seasoning of salt and white pepper. _Time._—25 minutes to boil the celery. _Average cost_, 1_s._ 3_d._ _Sufficient_, this quantity for a boiled turkey.
_Note._—This sauce may be made brown by using gravy instead of white stock, and flavouring it with mushroom ketchup or Harvey’s sauce.
CELERY SAUCE (a more simple Recipe).
_Ingredients._—4 heads of celery, ½ pint of melted butter made with milk, 1 blade of pounded mace; salt and white pepper to taste. _Mode._—Wash the celery, boil it in salt and water till tender, and cut it into pieces 2 inches long; make ½ pint melted butter by recipe; put in the celery, pounded mace, and seasoning; simmer for 3 minutes, when the sauce will be ready to serve. _Time._—25 minutes to boil the celery. _Average cost_, 6_d._ _Sufficient_, this quantity for a boiled fowl.