Celery and Potato Cream Soup
From Food study, 1917
For a richer soup, consider using cream or white stock.
Presented as published in 1917. 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
92Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein2.5 g
Carbohydrates21 g
Fiber2.9 g
Sugars6.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.5 mg
Sodium145 mg
Potassium460 mg
Calcium69 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C13 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate31 mcg
Choline13 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 72. The excerpt below is the record exactly as published.
half a cup of celery, to which a small piece of onion may be added if desired, in boiling salted water. When soft, rub through a sieve. Make a white sauce using one tablespoon each of butter and flour, and exactly half a cup of celery water. Thin with milk, measuring the amount used, until you obtain the right consistency for a cream soup. Adding the amounts of water and milk used, what do you determine is the usual proportion of flour to liquid needed to thicken a soup ? C. PREPARE POTATO SOUP. To two tablespoons of mashed potato
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