Celery Soup

Ingredients

• three heads of Celery
• 2qts. of white broth
• 1 dessert-spoonful of flour
• 1 dessert-spoonful of cornflour
• 1 pint of new milk
• a lump of sugar
• 1 pinch of salt
• 2 tablespoonfuls of butter

Method

1. 1

   Boil the Celery in broth until tender, then pass through a sieve.

2. 2

   Mix flour and cornflour with milk, stir into broth, add sugar and salt.

3. 3

   Return Celery to the pot, thicken, and add butter before serving hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 212. The excerpt below is the record exactly as published.

Celery Soup. — Trim and wash thoroughly three heads of Celery, and boil them in 2qts. of white broth. Take them out of the broth when tender, and pass through a sieve. Mix 1 dessert- spoonful of flour and 1 dessert-spoonful of cornflour with 1 pint of new milk, stir it into the broth, add a lump of sugar, and season with 1 pinch of salt. Put the Celery in again, stir it until quite thick over the fire, and then put in 2 table -spoonfuls of butte

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