Celery Soup
From Cassell's dictionary of cookery, 1892
Serves 8
Time: one hour. Sufficient for eight persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 330. The excerpt below is the record exactly as published.
Celery Soup. — Cut the white part of four heads of celery into pieces about an inch long, and put them into a saucepan with a pint of good white stock, two ounces of butter, a quarter of a pound of lean ham, and a lump of sugar. Let them boil for a quarter of an hour, put in with tliem three pints more of stock, a httle salt, and a blade of mace. Stew gently for an hour, then press the soup through a coarse sieve and add a breakfast-cupful of good cream
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