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Celery Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
107Calories
7 gProtein
13 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein6.6 g
Carbohydrates13 g
Fiber0.6 g
Sugars5.3 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium379 mg
Potassium409 mg
Calcium34 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate19 mcg
Choline24 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 2. The excerpt below is the record exactly as published.
CELERY SOUP. Wash and cut into small pieces four or six stalks of celery with leaves and a slice or two of onion. Boil in sufficient water to cover till tender. Press through col- ander and add a quart of cream stock
Cook this with the app: pantry check, scaling, and the assistant.