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Celery Soup

Name: Celery Soup
Yield: 4 servings
Ingredients: 2 cupfuls milk; 2 cupfuls diced celery; 1 tablespoonful flour; 2 cupfuls water; 1 large slice of onion; 1 teaspoonful salt

From The farm cook & rule book, 1923

Serves 4

Presented as published in 1923. 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

114Calories

5 gProtein

14 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories114 kcal

Protein5.2 g

Carbohydrates14 g

Fiber0.6 g

Sugars7.5 g

Total Fat4.1 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol15 mg

Sodium744 mg

Potassium539 mg

Calcium215 mg

Iron0.2 mg

Magnesium32 mg

Phosphorus160 mg

Zinc0.7 mg

Copper0 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C2.8 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate10 mcg

Choline24 mg

Caffeine0 mg

Water366 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 85. The excerpt below is the record exactly as published.

Celery Soup 2 cupfuls milk 2 cupfuls diced celery 1 tablespoonful flour 2 cupfuls water 1 large slice of onion 1 teaspoonful salt

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