Stuffed Celery With Butter—Γεμιστὸ Σέλινο

This recipe is drawn from 'Megale amerikanike mageirike', an early 20th-century Greek cookbook published in New York in 1917, reflecting the culinary traditions and adaptations of the Greek diaspora in America. The book was intended both for home cooks and professional chefs, offering practical, well-tested recipes suited to American kitchens while staying rooted in Mediterranean flavors. Stuffed celery, dressed up simply with parsley and butter, is emblematic of the era’s fascination with both wholesome, vegetable-forward dishes and the new world of refrigeration (‘ice box’). It’s a delightful example of Mediterranean ingenuity meeting early 20th-century American conveniences.

Back in 1917, cooks would have used a sturdy kitchen knife for both chopping the parsley and preparing the celery. Mixing would be done by hand or with a wooden spoon in a bowl. Celery was washed in a basin or under a running tap, then dried with a clean kitchen towel. The mention of the 'ice box' highlights the importance of refrigeration; the filled celery would be chilled in a cool compartment, a modern luxury at the time.