vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Celery Cream Soup
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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
524Calories
12 gProtein
38 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein12 g
Carbohydrates38 g
Fiber0.4 g
Sugars12 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol110 mg
Sodium123 mg
Potassium511 mg
Calcium362 mg
Iron1.3 mg
Magnesium43 mg
Phosphorus328 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate68 mcg
Choline45 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 178. The excerpt below is the record exactly as published.
CELERY CREAM SOUP. Boil a small cup rice in three pints milk, until it will pass through a sieve. Grate the white part of two heads of celery (three if © small) on a bread-grater; add this to the rice milk after it has been Re ee ee strained; put to it a quart of strong white stock; let boil until cel- ery is perfectly tender; season with salt and cayenne, and serve. If cream is obtainable, arorerie one pint
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