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Celery Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Adjust milk quantity if too thick.
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
529Calories
23 gProtein
71 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein23 g
Carbohydrates71 g
Fiber4.5 g
Sugars25 g
Total Fat17 g
Saturated Fat9.5 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol61 mg
Sodium5199 mg
Potassium987 mg
Calcium675 mg
Iron4.2 mg
Magnesium90 mg
Phosphorus599 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D4.7 mcg
Vitamin C3.3 mg
Vitamin A157 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.7 mg
Folate104 mcg
Choline97 mg
Caffeine0 mg
Water552 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 34. The excerpt below is the record exactly as published.
Celery Soup. — ( American Recipe .) — Take the white part of two large heads of celery, and grate it. If you cannot grate it, chop it very fine. Set it to boil in a quart of milk, and throw in from three to four ounces of rice. Let the celery and rice slowly stew till they can be rubbed through a coarse sieve. Add more milk if they get two thick. Then add an equal quantity of good chicken or veal broth, with white pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.