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Almond and Celery Soup

Name: Almond and Celery Soup
Yield: 4 servings
Ingredients: a bunch of celery; 6 peppercorns; 2 bay leaves; a tablespoon of onion juice; a thin slice of lemon; a teaspoon of salt; a stick of cinnamon; cover with a qt. of water

From The Cook County cook book, 1912

Serves 4

Cream can be used instead of milk for a richer flavor.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

16Calories

0 gProtein

5 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories16 kcal

Protein0.5 g

Carbohydrates4.6 g

Fiber1.6 g

Sugars0.8 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium601 mg

Potassium84 mg

Calcium37 mg

Iron0.4 mg

Magnesium7.9 mg

Phosphorus9.3 mg

Zinc0.1 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A1.4 mcg

Vitamin E0.1 mg

Vitamin K1.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4.1 mcg

Choline1.7 mg

Caffeine0 mg

Water272 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 104. The excerpt below is the record exactly as published.

ALMOND AND CELERY SOUP.— Cut in small pieces a bunch of celery, using the leaves, and carefully scraped root, add 6 peppercorns, 2 bay leaves, a tablespoon of onion juice, a thin slice of lemon, a teaspoon of salt, and a stick of cinnamon; cover with a qt. of water

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