Dinner
Stewed tripe and celery
Stewed tripe and celery, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut into inch pieces enough celery to make a cupful, and stew tender in salted, boil.
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.
- Cut into inch pieces enough celery to make a cupful, and stew tender in salted, boiling water.
- Drain and set aside while you stew the tripe, first in water, then in milk, as in the recipe for tripe and oysters.
- Instead of adding the oysters to the thickened milk, stir in the stewed celery, and cook for a minute before serving.
Historical transcription
Source method
- 1
Cut into inch pieces enough celery to make a cupful, and stew tender in salted, boiling water. Drain and set aside while you stew the tripe, first in water, then in milk, as in the recipe for tripe and oysters. Instead of adding the oysters to the thickened milk, stir in the stewed celery, and cook for a minute before serving.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.