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Celery Soup
From The new practical housekeeping, 1890
Serves 4
For a brown soup, omit cream and use stock.
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
155Calories
8 gProtein
13 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein8.2 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium105 mg
Potassium395 mg
Calcium317 mg
Iron0.1 mg
Magnesium33 mg
Phosphorus251 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate3.1 mcg
Choline43 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 516. The excerpt below is the record exactly as published.
add tablespoon butter and the whole pieces of cauli- flower with a tablespoon minced parsley. Boil up once and serve. About a cup of cauliflower is needed and that left from a meal may be used. Some add a speck of cayenne. Celery Soup. — Wash and scrape a head of celery well cut into small pieces, put in pint boiling sailed water and cook till very soft; chop an onion, boil in quart' milk ten minutes and add all to celery ; rub through sieve, boil again, add tablespoon each butter and flour that have been stirred together over fire, and stir until smooth and well cooked ; add pepper and salt to taste
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