Celery Soup
From A year's cookery, 1880
Serves 4
If no white stock is available, water can be used.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 321. The excerpt below is the record exactly as published.
two ounces of butter in a stewpan, mix a dessert-spoonful of corn-flour and a dessert-spoonful of hour smoothly with it, add a little of the liquor and the celery pulp. Boil a few minutes, and stir the soup to keep it from getting into lumps, add more liquor to make it as thick as cream, and season with pepper, salt, and a spoonful of white sugar. Pour a pint of boiling milk
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