Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Celery Cream
From The century cook book, 1894
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- three or four heads of nice white celery
- three pints of milk
- a tablespoonful of flour
- a lump of butter the size of an egg
- season with pepper
- and salt
Method
Boil celery in water until tender, drain, and mash.
Add to hot milk, stir in flour mixed with butter, season, and boil for 3 minutes.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.
Celery Cream. Take three or four heads of nice white celery, cut in small pieces, cover with water and boil until tender, which will take from one- half to a whole hour. When tender, drain off the water and mash fine. Have ready three pints of milk boiling hot and add to it the washed celery, and the water in which it was boiled. Stir a tablespoonful of flour in a lump of butter the size of an egg, add to the cream, season with pepper and salt
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