Celery in Cream
Celery cut into thin batons, cream and spices.
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
Celery with Cream.
WASH and clean six or eight heads of celery cut them about three inches long, boil them tender, pour away all the water, and take the yolks of four eggs beat fine, half a pint of cream, a little salt and nutmeg, pour it over, keeping the pan shaking all the while. When it begins to be thick, dish it up.
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