Dessert
Cream celery in Edam cheese shell
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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 the cleaned celery stalks into inch-lengths and cook until tender in boiling water, slightly salted.
- For three cupfuls of the cut celery allow a pint of white sauce, using the water in which the celery was cooked, with the cream, as the liquid.
- Turn into the shell of an Edam cheese, cover with half a cupful of fine cracker-crumbs, mixed with two tablespoonfuls of melted butter and let it brown in the oven.
Historical transcription
Source method
- 1
Cut the cleaned celery stalks into inch-lengths and cook until tender in boiling water, slightly salted. For three cupfuls of the cut celery allow a pint of white sauce, using the water in which the celery was cooked, with the cream, as the liquid. Turn into the shell of an Edam cheese, cover with half a cupful of fine cracker-crumbs, mixed with two tablespoonfuls of melted butter and let it brown in the oven. Send around powdered cheese with this dish.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.