Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Celery Soup
From Tried favourites cookery book, 1909
Serves 4
This soup is specially good for rheumatism and neuralgia.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 head Celery
- 1 piece of Butter (size of an egg)
- 2 pints Water
- a little Salt
- and -white Pepper
- 1 yolk Egg
- 1 gill Milk or Cream
Method
Put celery into a pan with melted butter and stir until covered.
Pour on water, add salt and pepper, and boil until celery is soft.
Skim off froth.
Rub through a sieve, return to pan, and stir until boiling.
Mix egg and cream, then pour boiling soup on this.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 12. The excerpt below is the record exactly as published.
Celery Soup. 1 head Celery, 1 piece of Butter (size of an egg), 2 pints Water, a little Salt and -white Pepper, 1 yolk Egg, 1 gill Milk»or Cream
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