Celery Cream Soup
From Buckeye cookery, 1892
Serves 6
Use cream instead of milk if available.
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
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
Cook this with the app: pantry check, scaling, and the assistant.