Breakfast
Celery toast
Celery toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with a thin white sauce, seasoning with paprika, salt and a dash of onion juice.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- mix with a thin white sauce, seasoning with paprika, salt and a dash of onion juice;
- boil up once and put into a pudding dish with alternate layers of lightly toasted bread which have been dipped into the salted water poured off from the boiled celery.
- Cover and set in the oven for ten minutes, then serve in the bake-dish.
Historical transcription
Source method
- 1
Stew inch-lengths of celery until soft; run through a vegetable press; mix with a thin white sauce, seasoning with paprika, salt and a dash of onion juice; boil up once and put into a pudding dish with alternate layers of lightly toasted bread which have been dipped into the salted water poured off from the boiled celery. Cover and set in the oven for ten minutes, then serve in the bake-dish. A pleasant accompaniment to chicken or veal croquettes.
Nutrition pending
No invented nutrition numbers.
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