Celery Soup

Name: Celery Soup
Ingredients: Three Heads of Celery; One pint of Stock; One Carrot; One Onion; Two quarts of Water; Two lumps of Sugar; One teaspoonful of Salt; Yolks of two Eggs; One pint of Milk or Cream

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Recipe appears to be incomplete.

Presented as published in 1906. 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

1890Calories

18 gProtein

43 gCarbs

184 gFat

Full nutrition (33 nutrients)

Calories1890 kcal

Protein18 g

Carbohydrates43 g

Fiber4.2 g

Sugars9.2 g

Total Fat184 g

Saturated Fat100 g

Monounsaturated Fat36 g

Polyunsaturated Fat0.1 g

Cholesterol502 mg

Sodium2654 mg

Potassium1221 mg

Calcium466 mg

Iron0.5 mg

Magnesium83 mg

Phosphorus368 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A501 mcg

Vitamin E2.3 mg

Vitamin K20 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate40 mcg

Choline14 mg

Caffeine0 mg

Water2493 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 6. The excerpt below is the record exactly as published.

CELERY SOUP Ingredients : Three Heads of Celery One pint of Stock One Carrot One Onion Two quarts of Water Two lumps of Sugar One teaspoonful of Salt Yolks of two Eggs One pint of Milk or Cream

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