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Celery Cream Soup
From The household cook book, 1902
Serves 9
Excellent.
Presented as published in 1902. 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
575Calories
31 gProtein
4 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein31 g
Carbohydrates4 g
Fiber0 g
Sugars0 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.7 g
Cholesterol231 mg
Sodium152 mg
Potassium579 mg
Calcium93 mg
Iron1.3 mg
Magnesium45 mg
Phosphorus366 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K2.5 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate20 mcg
Choline0 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 22. The excerpt below is the record exactly as published.
CELERY CREAM SOUP— Take 3 lbs. veal, and let it simmer slowly in 2 quarts of water till reduced one=half ; when cold it will make a jelly4ike white stock. Take some celery, cut the best parts small, and cook it until tender in this stock; now put it through a colander first, and then through a coarse sieve, and it will make a kind of paste; return this to the saucepan, add 2 pints of cream, sea. son with pepper and salt
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