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Celery and Onion Soup
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
78Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein1.6 g
Carbohydrates18 g
Fiber1.9 g
Sugars11 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium52 mg
Potassium278 mg
Calcium45 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline7.5 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 210. The excerpt below is the record exactly as published.
Celery and Onion Soup. — Cut four heads of Celery into pieces about 2in. long ; wash them thoroughly free from grit, and boil them for about ten minutes. Take them out, drain, put them into another saucepan with Jib. of onions cut in slices, and add a little each of chervil and tarragon, 1 pinch of salt, a small quantity of sugar, and the required quantity of rich stock
Cook this with the app: pantry check, scaling, and the assistant.