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Celery Soup
From The Times cook book, no. 2, 1905
Serves 1
Rich and creamy.
Presented as published in 1905. 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
1141Calories
49 gProtein
16 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories1141 kcal
Protein49 g
Carbohydrates16 g
Fiber0 g
Sugars0 g
Total Fat98 g
Saturated Fat53 g
Monounsaturated Fat24 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol373 mg
Sodium219 mg
Potassium1014 mg
Calcium191 mg
Iron4.8 mg
Magnesium60 mg
Phosphorus563 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K8.4 mcg
Vitamin B61.2 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate23 mcg
Choline123 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 21. The excerpt below is the record exactly as published.
CELERY SOUP, rich and creamy. Mrs. F. Gamble, No. 19 Teller street, Tucson, Ariz.— A shank of beef, one large bunch of celery, or two small ones, and rich cream, one cup; a little flour
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