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Celery Salad

A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.

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A historical recipe

Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Also printed in: Leaves from our Tuscan kitchen (1900).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut the white stalks into small pieces and add half a pint of sauce Mayonnaise (see Sauces, p.
  2. 123) to every pound of celery.
  3. Sprinkle with salt and pepper, mix well with the sauce, and serve the dish trimmed with the green leaves of the celery.

Plating

Cookware for this recipe

  • Chef's knife
Source Public domain in the USA
Credit

From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.