Celery Cream

Ingredients

• a half cup of rice
• a pint of rich milk
• two heads of celery
• season with salt
• a little white pepper or cayenne

Method

1. 1

   Cook rice in milk slowly, adding more milk as needed.

2. 2

   Grate celery into the mixture.

3. 3

   Once tender, mash through a sieve and add to strained stock.

4. 4

   Season and boil gently for a few minutes until creamy.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 38. The excerpt below is the record exactly as published.

Celery Cream is a most delicious and little-known white soup, and all lovers of good things will thank me for introducing it. Have some nice veal stock, or the water in which chickens have been boiled, reduced till it is rich enough, will do, or some very rich mutton broth, but either of the former are preferable ; then put on a half cup of rice in a pint of rich milk, and grate into it the white part Boiling, 69 and root of two heads of celery. Let the rice milk cook very slowly at the back of the stove, adding more milk before it gets at all stiff ; when tender enough to mash through a coarse sieve or fine colander add it to the stock, which must have been strained and be quite free from sediment, season with salt and a little wMte pepper or cayenne,

Cook this with the app: pantry check, scaling, and the assistant.