Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Celery Soup
From Delta Gamma cook book, 1922
Serves 1
Celery seed may be added for stronger flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- two medium sized stalks of celery
- one cup of cream
- salt to taste
- a tablespoon of flour
- the same amount of butter
Method
Wash and cut celery, add enough water to barely cover, and cook until done.
Drain water, add cream, and season with salt.
Blend flour with butter, add to soup, stirring until it boils.
Serve at once.
Nutrition per serving
845Calories
6 gProtein
18 gCarbs
95 gFat
As published
This recipe was extracted from Delta Gamma cook book (1922), page 1. The excerpt below is the record exactly as published.
Celery Soup Wash and cut up two medium sized stalks of celery, using the leaves. Put into a small kettle and add enough water to barely cover. Cook slowly until the celery is thoroughly done. (Celery seed may be added to give a stronger celery flavor if desired.) Drain off the water and add to it one cup of cream and salt to taste. Blend a tablespoon of flour with the same amount of butter
Cook this with the app: pantry check, scaling, and the assistant.