Celery Cream Soup

Name: Celery Cream Soup
Ingredients: one large head of celery; a small onion; 14 pints of white stock; a good ounce of flour; } pint of milk

From Reasonable recipes, 1940

Presented as published in 1940. 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

393Calories

15 gProtein

64 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories393 kcal

Protein15 g

Carbohydrates64 g

Fiber2.6 g

Sugars18 g

Total Fat9.2 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium585 mg

Potassium1948 mg

Calcium571 mg

Iron1.9 mg

Magnesium106 mg

Phosphorus428 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D2.3 mcg

Vitamin C11 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.3 mg

Folate74 mcg

Choline53 mg

Caffeine0 mg

Water827 g

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 8. The excerpt below is the record exactly as published.

CELERY CREAM SOUP Wash and slice one large head of celery and a small onion. Stew until tender with salt and pepper and a small bunch of parsley stalks in 14 pints of white stock. Sieve. Bring to the boil. Add a good ounce of flour blended with } pint of milk

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