Celery Soup (2)
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 22. The excerpt below is the record exactly as published.
Celery Soup (2). — For two quarts soup take the bones, etc., two chickens or a turkey, one small onion, one pint celery and one cup sago. The celery must be washed and cut into pieces. Put the bones into cold water to cover them
Cook this with the app: pantry check, scaling, and the assistant.