Celery Puree

Ingredients

• half-a-pound of celery
• one-and-a-half gills of milk
• half a bay leaf
• a blade of mace
• a slice of onion

Method

1. 1

   Wash and cut celery, boil in salted water, drain.

2. 2

   Cook with milk, bay leaf, mace, and onion until tender.

3. 3

   Rub through a sieve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 16. The excerpt below is the record exactly as published.

Celery Puree. Wash some celery well, and remove all the outside parts; cut up half-a-pound, put it on in cold salted water, bring this to the boil, take out the celery and drain. Put the celery into a pan with one-and-a-half gills of milk, half a bay leaf, a i8 STANDARD COOKERY. blade of mace, a slice of onion, and boil it all till tender, then rub the celery through a sieve and it is ready. Turnip Soup. Fry a quart and a half of sliced turnips with two ounces of butter, the same quantity of flour, and a tablespoonful of sugar. Add to these a pint of tomatoes with a little thyme, parsley, and bay leaf. After simmering for one hour, strain the whole through a sieve and add one cupful of hot beef soup and flavor with pepper, salt and grated cheese. Cucumber Soup. Peel and slice four large cucumbers, and after removing the seeds fry in one ounce of butter. Turn them into a quart of white stock to which has been added a pint of hot milk with a blade of mace

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