Creamed Celery, from 1928
1
Person talking
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:
1
Person talking
ingredients
- 1 lb fresh celery
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- salt and pepper
- 1⁄2 cup grated cheese
- 4 tablespoons breadcrumbs
- 1 teaspoon butter
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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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!1Reply
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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.
