Creamed Celery, from 1928

Creamed Celery, from 1928 created by breezermom

I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Cut celery to 1 inch pieces.
  • Cover with water and cook till tender but not soft.
  • Drain, saving the celery liquid.
  • Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce.
  • Use some saved celery liquid to thin the sauce if needed and save the rest for the soup pot.
  • Mix the cooked celery into the sauce and turn into a well buttered dish (oven proof).
  • Sprinkle the cheese over the top.
  • Sprinkle the crumbs that have been lightly browned in the butter over the top of the dish.
  • Bake in a moderate oven (350 degrees) for about 20 mins or until the cheese melts and the mixture is heated through/.
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RECIPE MADE WITH LOVE BY

@Annacia
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@Annacia
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"I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book."
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  1. breezermom
    This was very good, but I wasn't sure where to put the cheese. At first, I thought it should go in the white sauce, but then I thought it could be mixed with the breadcrumbs and butter for the topping. I just split the difference and put a bit in each. :) I love celery, and enjoy it just sauteed with some butter and salt, so knew I would love this. I'm with you, I love those old vintage cookbooks!
    Reply
  2. breezermom
    Creamed Celery, from 1928 Created by breezermom
    Reply
  3. breezermom
    Creamed Celery, from 1928 Created by breezermom
    Reply
  4. Annacia
    I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.
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