Old-Fashioned Creamed Celery and Green Peppers

Creamed vegetables on toast are one of my favorite comfort foods, so I was thrilled to find a hundred-year-old recipe for a combination that was new to me. Creamed Celery and Green Pepper is delightful. The celery and the green pepper complement each other perfectly. The chunks of green pepper add flavor and reduce any bitterness in the celery.  This quick and easy recipe is a keeper.

Here’s the original recipe:

Source: Good Housekeeping (October, 1917)

And, here’s the recipe updated for modern cooks:

Creamed Celery and Green Pepper

  • Servings: 3 - 4
  • Difficulty: easy
  • Print

1 1/2 cups celery, cut in 1-inch pieces

1 small green pepper (1/2 of a typical large supermarket green pepper), cut into vertical slices 3/4 inch wide, then halved

3 tablespoons butter

3 tablespoons flour

1/4 teaspoon salt

dash pepper

1 1/2 cups milk


Put celery in a saucepan, and cover with water. Using high heat bring to a boil, then reduce heat and simmer for about 10 minutes, or until tender. Remove from heat and drain.  Stir green pepper pieces into the celery.

In the meantime, in a skillet, melt butter using low heat. Stir the flour into the butter; add salt and pepper. While stirring constantly, slowly pour in milk and bring to a boil over medium heat. Add the celery and green pepper pieces, and bring back to a boil; remove from heat. Serve over toast.

28 thoughts on “Old-Fashioned Creamed Celery and Green Peppers

    1. Even though it’s a somewhat unusual combination, I actually really liked the combination. If you give this recipe a try, you’ll have to let me know what you think.

    1. It would be a perfect summer meal. You think like I do. I also think that meals should be lighter during during hot weather – though sometimes when I tell that to other people, they look like they think that’s the strangest thing they ever heard.

  1. I love the old recipes you find Sheryl and even then cooks were experimenting with different flavours not so much different than now. 🙂

  2. Cooks have been inventing new recipes and tweaking old recipes to adapt to changing availability of ingredients, etc. for a long time. 🙂 I have a lot of fun doing this blog, and it’s wonderful to hear that you enjoy the recipes I find.

  3. If I might be permitted to substitute peas for the green peppers that I hate, then I bet I’d like this recipe. It sounds filling and inexpensive.

  4. In April I read quite a few personal type news items from 1917-1920 and often people would be described as having served “a delicious lunch”, but they never went into the menu. I wonder if some of them served this dish. Although I never cream vegetables, it does sound delicious and good for a lunch menu.

    1. The “delicious lunch” definitely could have be creamed vegetables on toast. This was the era of creamed vegetables (and of creamed meats and fish – think creamed dried beef on toast and creamed tuna on toast).

    1. I was pleased with how the photo turned out. My photography skills tend to kind of hit or miss, so it felt really good when this one turned out well.

        1. I just use a point and shoot camera – a Nikon CoolPix s9900. You’re absolutely right, lighting makes all the difference.

  5. I cam home from work today all ready to settle in and catch up on my reading and I had looked all through my reader and I finally typed in ahundredyearsago.com and there you were! I’m so happy and I thought I was following you! I looked all through my reader but I found you! I was using 100 lol and I’m in a group called Modern Retro Housewives but I shared a few of your photos and told them all about your blog and how great it is! Happy Mother’s Day and have a great weekend off to read! I thought she probably thinks I’m such a dip wit! I so thought I was following you because I was starting to go quite upsety

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