vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Celery Soup
From Delta Gamma cook book, 1922
Serves 1
Celery seed may be added for stronger flavor.
Presented as published in 1922. 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
845Calories
6 gProtein
18 gCarbs
95 gFat
Full nutrition (24 nutrients)
Calories845 kcal
Protein6 g
Carbohydrates18 g
Total Fat95 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol273 mg
Sodium128 mg
Potassium452 mg
Calcium184 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus162 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate13 mcg
Water215 g
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.