Learn about this recipe from our historic foodways staff, then try it at home
Those who love tempura vegetables will find a companion in this recipe. The light coating and frying of this underused vegetable is signature to its taste.
Boil it half an Hour, and let it cool; then make a Batter with Rhenish Wine, the Yolks of Eggs , and a little Flower and Salt; dip every Head in, and fry them with clarify’d Butter, and melted Butter for Sauce.
— “Adams’ Luxury and Eve’s Cookery,” London, 1744.
- 1 head of celery
- 1 cup White Rhine Wine
- 2 eggs
- ¼ tsp. salt
- Flour to thicken batter
- 1 lb. of clarified butter or 1 cup of cooking oil
- ¼ cup melted butter for sauce (if desired)
- Cut off the bottom fourth of the stalks. Boil gently for 10 to 12 minutes. Drain and cool on a cloth or towel.
- Whip the eggs very well in a mixing bowl. Add salt, wine and blend well.
- Add flour slowly as you mix with a mixer (on slow speed) or a whisk. Add and mix until the batter is much like a thin pancake batter.
- Bring oil to medium heat in a fry pan.
- Dip the heads and stalks into the batter and fry until the batter is golden brown in color. Drain on paper towel.
- Drizzle butter over if desired and serve.