Skip to content

Stilton Cheese, Etc

From Things a lady would like to know concerning domestic management and expenditure, arranged for daily reference with hints (1874).

No ratings yet

A historical recipe

Things a lady would like to know concerning domestic management and expenditure, arranged for daily reference with hints, by Southgate, Henry, 1818-1888, comp (1874).

United Kingdom

Known as a British 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.

Ingredients 3 ingredients

  1. a head of celery
  2. a quart of water
  3. 3 pints of stock

Possible health benefits

General information, not medical advice.

  1. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, 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. r.
  2. Oxtail Soup.
  3. — (Two quarts.) — Have a fine oxtail cut into pieces about an inch long, and the thick part again cut into four.
  4. Dredge it well with flour, and fry it in a ^ of a lb.
  5. of good butter till of a nice brown colour.
  6. Slice and fry in the same butter a carrots, i turnip, a onions, } a head of celery, 3 mushrooms, and a piece of garlic as big as a pea.
  7. When brown, put the whole into a stewpan with a quart of water, a tea-spoonful of salt, a tea-spoonful of moist sugar, a salt-spoonful of mustard, a salt-spoonful of black pepper, and 6 peppercorns.
  8. Boil up quickly;
  9. skim, then simmer very gently for two hours.
  10. Skim off every particle of lat ;
  11. take out the tail, strain the soup ;
  12. add to it 3 pints of stock ;
  13. put in the tail ;
  14. stir in a table-spoonful of soy and \ a grain of cayenne.
  15. Sinuner three-quarters of an hour longer.
  16. Add a large wineglassful of port wine, and serve immediately.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Slotted spoon
  • Sieve
Source not stated by archive.org
Credit

From Things a lady would like to know concerning domestic management and expenditure, arranged for daily reference with hints (1874), printed page 392, digitised by the Internet Archive: https://archive.org/details/thingsaladywoul01soutgoog

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.