Celery Soup
From For the comfort of the family, 1914
Presented as published in 1914. 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 For the comfort of the family (1914) by Josephine Story, page 15. The excerpt below is the record exactly as published.
celery soup made by cooking one stalk of celery which had been chopped in two-thirds cup of milk in double boiler twenty minutes, then thickened with one-half tablespoon of butter and three-quar- ters tablespoon of flour which had been cooked together. The mixture was then cooked one minute, seasoned with salt and pepper, and served with a floating island of whipped cream
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