vegetariannut-free

Celery Soup

Name: Celery Soup
Yield: 2 servings
Ingredients: Six roots of celery; one large turnip; two ounces of onions; four ounces of bread crumbs; one ounce of butter; one dessert-spoonful of flour; half a pint of cream

From Vegetarian cookery, 1891

Serves 2

Presented as published in 1891. 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

Six roots of celery
one large turnip
two ounces of onions
four ounces of bread crumbs
one ounce of butter
one dessert-spoonful of flour
half a pint of cream

Method

Strip off all the green part of the celery, using only the white; cut it in shreds, reserving the inside of three of the roots to be added afterwards; slice the turnip and onion, and put them with the celery into a pan; add two quarts of water, the bread crumbs, and a dessert-spoonful of salt; let all boil till the vegetables are perfectly soft; rub through a sieve; return it to the pan; add the celery (previously boiled till quite soft), the butter and flour, well mixed; stir it, seasoning with white pepper, a little mace, and more salt, if required; and, after boiling quarter of an hour, stir in the cream, but do not allow it to boil afterwards.

Nutrition per serving

723Calories

13 gProtein

66 gCarbs

57 gFat

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 36. The excerpt below is the record exactly as published.

Celery Soup. Six roots of celery, one large turnip, two ounces of onions, four ounces of bread crumbs, one ounce of butter, one dessert- spoonful of flour, and half a pint of cream

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