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
A modern interpretation · AI-generated from the original record
Ingredients
- 1 head Celery
- 1 piece of Butter
- 2 pints Water
- a little Salt
- and white Pepper
- 1 yolk Egg
- 1 gill Milk or Cream
Method
Cook celery in butter, add water, salt, and pepper.
Simmer until tender.
Beat yolk with milk or cream, add to soup, and serve hot.
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 Potatoes, and 1 Carrot (all cut in small pieces), 1 Spanish Onion, and 2 quarts Water. Chop the onion small, and fry in butter till brown. Add to the water, and boil for 15 minutes, then strain out the onion. Add the vegetables, and boil 1 hour, seasoning Avith pepper and salt. Carrot Soup. 2 bunches young carrots or one, if large ; cut in small pieces. Put in pan Avith 2 oz. butter, a little sugar, salt, and pepper. Put lid on and cook 15 minutes. Add a bay leaf, sprig of parsley, piece of thyme, small onion, and a quart good stock. Boil gently 1 hour. Add 2 tablespoonfuls rice and cook till tender. Pass all through sieve. Add 1 gill cream and heat thoroughly. 4 TRJED FAVOURITES COOKERY BOOK. 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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