vegetariannut-free
Celery Soup
From The complete cook book, 1900
Serves 6
A cupful of cream added just before serving makes a great improvement.
Presented as published in 1900. 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
- Take the outside stalks of six celery stalks
- enough cold water to cover it
- two tablespoonfuls of cornstarch or flour
- one generous tablespoonful of butter
- one pint of milk
- Season with salt and pepper
- and pepper
Method
Boil chopped celery in water until tender, strain.
Make a white sauce with cornstarch and butter, add boiling milk.
Combine with celery water, season, and add beaten egg yolks.
Heat and serve with fried bread.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 8. The excerpt below is the record exactly as published.
CELERY SOUP— ENOUGH TO SERVE TO SIX PEOPLE. Take the outside stalks of six celery stalks. Wash them and cut up fine, and after adding enough cold water to cover it, allow it to boil until tender enough to rub through a colander. Into another saucepan make a white sauce of two tablespoonfuls of cornstarch or flour and one generous tablespoonful of butter. Bring one pint of milk to a boiling point and stir in the white sauce slowly, but thoroughly. Now strain the water off the celery, and add to the milk. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.