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Celery Soup

Name: Celery Soup
Yield: 5 servings
Ingredients: In three pints of boiling water; three cupfuls of celery; One pint of milk; one tablespoonful of butter; one tablespoonful of flour; Add celery salt, or extract; salt; pepper; A cupful of scalded cream

From The national course in home economics, 1917

Serves 5

A cupful of scalded cream added just before serving is an addition.

Presented as published in 1917. 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

447Calories

9 gProtein

55 gCarbs

24 gFat

Full nutrition (33 nutrients)

Calories447 kcal

Protein9.2 g

Carbohydrates55 g

Fiber3.1 g

Sugars5 g

Total Fat24 g

Saturated Fat12 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol66 mg

Sodium763 mg

Potassium467 mg

Calcium365 mg

Iron19 mg

Magnesium40 mg

Phosphorus183 mg

Zinc0.9 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A31 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5 mg

Folate79 mcg

Choline25 mg

Water415 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 298. The excerpt below is the record exactly as published.

LERY SOUP. In three pints of boiling water cook three cupfuls of celery, cut fine, until sufficiently tender to be rubbed through a sieve. One pint of milk thickened with one tablespoonful of butter and one tablespoonful of flour. Add celery salt, or extract, salt and pepper. Simmer ten minutes. A cupful of scalded cream

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