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Ingredients
- 40 oz margarine
- 5 lbs chopped celery
- 40 oz all purpose flour
- 5 oz salt
- 10 gallons chicken stock
- 10 tsp celery salt
- 2 1/2 tsp white pepper
- 5 gallons milk
- 10 lbs diced potato
Directions
- Melt margarine
- Satue celery until tender
- Add flour and salt
- Stir until blended and cook 5 minutes
- Add stock and seasonings
- Cook over low heat intil it was the consistency of tin white sauce
- If chicken base is uused for stock - taste before adding celery salt
- Add milk while stirring
- Add potatoes - heat to 180 F.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 65258g | |
| Calories 29733 | |
| Calories from Fat 14301 | 48% |
| Total Fat 1606.32g | 2008% |
| Saturated Fat 552.61g | 2210% |
| Trans Fat 168.85g | |
| Cholesterol 1952mg | 651% |
| Sodium 135802mg | 5658% |
| Potassium 81425mg | 2326% |
| Total Carbs 2596.08g | 692% |
| Dietary Fiber 304.3g | 1014% |
| Sugars 1111.02g | 741% |
| Protein 1214.83g | 1944% |
