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Celery and Potato Soup
From The national course in home economics, 1917
Serves 5
Recipe by Mrs. R. T. Brown.
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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 302. The excerpt below is the record exactly as published.
CELERY AND POTATO SOUP. Chop fine enough celery to make three cupfuls. Cook until tender in a little boiling water. Have heated one quart of sweet milk, add the cooked celery, salt to taste. Thicken with a little flour rubbed smooth in a lump of butter. Add a cupful of mashed potatoes
Cook this with the app: pantry check, scaling, and the assistant.