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Celery Soup

Name: Celery Soup
Yield: 1 servings
Ingredients: some celery heads; a small onion; a little white pepper; a lump of sugar; the required quantity of good white stock

From The housewife's referee, 1898

Serves 1

Presented as published in 1898. 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

156Calories

2 gProtein

39 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories156 kcal

Protein1.7 g

Carbohydrates39 g

Fiber2.6 g

Sugars31 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6.3 mg

Potassium220 mg

Calcium35 mg

Iron0.3 mg

Magnesium15 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 60. The excerpt below is the record exactly as published.

Celery Soup. — Boil some celery heads in water with a SOUP MAKING 89 little salt, a small onion, and a little white pepper. When perfectly tender, strain from the water and pass all through a sieve ; then add the required quantity of good white stock. Put into the stewpan again and heat up, adding a lump of sugar

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