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Celery Soup
From Royal Victoria cook book, 1900
Serves 4
Improved by adding whipped cream.
Presented as published in 1900. 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
174Calories
9 gProtein
18 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein8.5 g
Carbohydrates18 g
Fiber0.7 g
Sugars13 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium124 mg
Potassium500 mg
Calcium323 mg
Iron0.1 mg
Magnesium36 mg
Phosphorus264 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C2.8 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate7.1 mcg
Choline46 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 2. The excerpt below is the record exactly as published.
CELERY SOUP.—One quart milk, 1 tablespoon corn starch, 1 tablespoon butter, 3 heads of celery, a large slice of onion chopped fine
Cook this with the app: pantry check, scaling, and the assistant.