Celery Soup

Ingredients

• a cupful of rice
• three pints of boiling water
• two cupfuls of the white stalks of celery
• two quarts of hot milk
• a palatable seasoning of salt
• a palatable seasoning of white pepper
• a very little nutmeg

Method

1. 1

   Boil rice in water, add chopped celery and salt, and cook gently.

2. 2

   Rub through a sieve, return to saucepan, add hot milk, season, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 103. The excerpt below is the record exactly as published.

CELERY SOUP. Pick over a cupful of rice, wash it in cold water, drain it, and put it over the fire in three pints of boiling water ; wash and cut in half-inch bits two cupfuls of the white stalks of celery, add it to the rice, with a teaspoonful of salt, and boil them together gently for an hour, taking care that there is always water enough to prevent burning. Then rub the rice and celery through a sieve with a potato-masher, re- turn them to the saucepan in which they were boiled, set it over the fire, add to them two quarts of hot milk, or enough to make the soup about the consistency of thick cream ; use a palatable seasoning of salt and white pepper, and a very little nutmeg

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