Celery and Rice Soup
From Cookery for every household, 1914
Serves 1
Serve with small strips of toast or with a dry rusk.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 846. The excerpt below is the record exactly as published.
2 oz. butter. 1 pt. cold water. | Salt to taste. Wash the barley in several waters, then put it into a double saucepan with the water, milk, and butter, and cook it with plenty of water round it for 3 or 4 horn’s, or until quite soft and creamy. Then add salt to taste and pepper if wished. A large jar placed in a saucepan of boiling water may be used for the cooking if no double cooker is available. Note. — This is an excellent soup for children, and one that is almost a universal favourite. It is also very good for invalids, when the barley may be strained out if considered too heavy. Probable cost. Id. 2502. Celery and Rice Soup lpt. light stock or broth. 2 or 3 sticks white celery. £ oz. butter. | cup milk or 1 or 2 table-sps. cream, ltea-sp.rice. Seasoning. Well wash and brush the celery, and cut it in small pieces. Put it into a saucepan with the stock, a piece of butter about the size of a walnut, and the rice well washed. Cook slowly, stirring now and again, until the ingredients are quite soft. Then rub as much as possible through a fine sieve and return to the saucepan to re-heat. Add the milk or cream, and season to taste. Serve with small strips of toast or with a dry rusk. Time to cook, 20 to 30 minutes. Probable cost, 6 d. 2503. Chicken Broth 1 a chicken. 2 pts. cold water. Salt. 1 tea-sp. rice
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