Celery Soup

Ingredients

• half a pint of rice
• two quarts of boiling milk
• one head of celery
• season to the taste with butter
• salt
• white pepper
• a little mace if liked
• two well-beaten eggs

Method

1. 1

   Put half a pint of rice into two quarts of boiling milk with one head of celery cut very fine; cover and let it stew over boiling water until the celery is tender; season to the taste with butter, salt and white pepper, and a little mace if liked.

2. 2

   Have two well-beaten eggs in the tureen; pour in the soup, scatter toasted squares over the top.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 106. The excerpt below is the record exactly as published.

Celery Soup Put half a pint of rice into two quarts of boiling milk with one head of celery cut very fine ; cover and let it stew over boiling water until the celery is tender; season to the taste with butter, salt and white pepper, and a little mace if liked. Have two well-beaten eggs

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