Celery Soup

Ingredients

• 2 heads of Celery
• 2 quarts Pot Boilings
• 1 pint of Milk
• 1 oz. Sago
• Onion and Salt

Method

1. 1

   Wash the celery thoroughly and cut it into pieces one inch long, put it into the boiling stock and boil for half an hour, then sprinkle in 1 oz. of sago and stir until it is transparent.

2. 2

   Pour in the milk and bring to boiling point; it is then ready to serve.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 178. The excerpt below is the record exactly as published.

CELERY SOUP. 2 heads of Celery . . . .2d. 2 quarts Pot Boilings . . -loi^ 1 pint of Milk /^2"^- 1 oz. Sago ^d. Total Cost— 6c?. Time— One Hour. If vegetables have been boiled with the meat the stock will be sufficiently flavoured ; if not, boil an onion and carrot in it and strain out. Wash the celery thoroughly and cut it into pieces one inch long, put it into the boiling stock and boil for half an hour, then sprinkle in 1 oz. of sago and stir until it is transparent. Pour in the milk and bring to boiling point ; it is then ready to serve. This is an excellent soup for any one suffering from or subject to rheumatism or gout. TURNIP AND RICE SOUP. 4 Turnips U. U. ;}2K u. i lb. Eice 2 quarts "Water 1 pint Milk Onion and Salt

Cook this with the app: pantry check, scaling, and the assistant.