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Celery Stewed

From Leaves from our Tuscan kitchen (1900).

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A historical recipe

Leaves from our Tuscan kitchen, by Janet Ross (1900).

Italy

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

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

  1. two ounces of butter stirred up
  2. an ounce of butter
  3. one tablespoonful of flour
  4. a pint of milk

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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 outside stalks of celery into lengths of three inches, and boil them for half an hour in salted water.
  2. Drain, and put them into clear strained stock, adding a little minced onion and parsley.
  3. Boil until the celery is tender, add two ounces of butter stirred up with flour and shake the stew until thickened.
  4. Serve hot, pouring the sauce over the celery.
  5. Cucumbers ^ alia BechameV Peel and pare six small cucumbers, and blanch them in salted boiling water for five minutes.
  6. Drain, and put them in a saute-pan with half a pint of Bechamel sauce (see Sauces, p.
  7. 1 19), half an ounce of butter, a little grated nutmeg, and three tablespoonfiils of milk.
  8. Cook for fifteen minutes, put them on a hot dish, and serve.
  9. Cucumbers ^ alia Comasca' Peel and slice two cucumbers very fine, and put salt and pepper, and taragon vinegar over them.
  10. Then slice an onion and lay it on the cucumbers, leaving them to pickle for fifteen minutes.
  11. Remove the onion and some of the liquid before serving.
  12. Cucumbers ^ alia Crema' Peel six cucumbers, cut them into quarters, remove the seeds, and put them into cold water for half an hour.
  13. Place them in a covered sauce-pan of salted boiling water and cook them for half an hour, then lay them on a hot dish.
  14. Melt some butter in a sauce-pan and mix in one tablespoonful of flour, then add half a pint of milk and stir till it boils \ add a little salt and pepper, take the sauce-pan off the fire, add a little more butter, and pour the sauce over the cucumbers.
  15. Garnish with croutons (fried bread), and serve hot.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Sieve
  • Colander
Source public domain per archive.org metadata; unverified
Credit

From Leaves from our Tuscan kitchen (1900), printed page 42, digitised by the Internet Archive: https://archive.org/details/leavesfromourtu01rossgoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.