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Celery and Onion Soup
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
46Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein1 g
Carbohydrates11 g
Fiber1.7 g
Sugars5.8 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium181 mg
Calcium40 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.9 mcg
Choline2.8 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 60. The excerpt below is the record exactly as published.
Celery and Onion Soup. — Clean four heads of celery ; cut them in pieces ; boil in water for ten minutes ; drain them ; place them in a soup-pan with half a pound of onions, a little tarragon and chervil, a piece of sugar, and a pinch of pepper; fill up with game stock
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