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King’s Arms Tavern Creamed Celery with Pecans

Serves 6


  • 4 cups celery, cut diagonally in ½-inch pieces
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • ¾ cup pecan halves
  • buttered bread crumbs


  1. Preheat the oven to 400° F.
  2. Grease a 1 ½-quart casserole.
  3. Boil the celery in enough water to cover until tender; drain.
  4. Melt the butter over medium heat; stir in the flour and slowly add the milk to make a cream sauce, stirring until thick and smooth.
  5. Add the salt and well-drained celery.
  6. Spoon into the prepared casserole, top with pecans, and cover with buttered bread crumbs.
  7. Bake at 400° F. for 15 minutes.

This recipe is featured in "The Williamsburg Cookbook" available from our online catalog.



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