Creamed Celery from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut fresh, crisp celery into pieces of an inch, until you have a pint. Wash thoroughly, and put in boiling water, and cook until tender, which will be in about twenty-five minutes or a half hour. T...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- A Pint of Cut Celery
- A Cupful of Milk, or Cream
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- Salt
- Pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Cream of Celery Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Celery à la Crème from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Celery Patties from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cream Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Creamed Corn from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Celery a l’Espagnole from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Creamed Onions from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Creamed Celery
publicdomainrecipes.org