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Celery Soup

Name: Celery Soup
Yield: 1 servings
Ingredients: The white part of 3 heads of celery; ¥% a |b. of rice; I onion; I qt, of stock; 2 qts. of milk; pepper; salt; and a little roux

From The Ideal cook book, 1899

Serves 1

Presented as published in 1899. 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

884Calories

19 gProtein

189 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories884 kcal

Protein19 g

Carbohydrates189 g

Fiber3.2 g

Sugars3.3 g

Total Fat3.3 g

Saturated Fat1.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol6 mg

Sodium148 mg

Potassium676 mg

Calcium184 mg

Iron9.8 mg

Magnesium77 mg

Phosphorus342 mg

Zinc2.8 mg

Copper0.5 mg

Manganese2.6 mg

Vitamin D0.5 mcg

Vitamin C1.1 mg

Vitamin A16 mcg

Vitamin E0.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B120.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)9.6 mg

Folate527 mcg

Choline23 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 6. The excerpt below is the record exactly as published.

Celery Soup—tIngredients—The white part of 3 heads of celery, ¥% a |b. of rice, I onion, I qt, of stock, 2 qts. of milk, pepper and salt, and a little roux

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