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Celery Soup
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
462Calories
12 gProtein
29 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein12 g
Carbohydrates29 g
Fiber0 g
Sugars21 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol134 mg
Sodium103 mg
Potassium544 mg
Calcium420 mg
Iron0.3 mg
Magnesium43 mg
Phosphorus356 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E0.9 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate9.8 mcg
Choline63 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 214. The excerpt below is the record exactly as published.
1 pint of milk: mis 1 table- spoonful of flour with 2 table-spoonfuls of cold milk, add to boiling milk, and cook ten minutes. Mash Celery in the water in which it has been cooked, stir into the boiling milk, add 1 table-spoonful of butter, and season with salt and pepper ta taste. Strain, and serve immediately. The flavour is improved by adding 1 teacupful of whipped cream
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