Celery Soup

Name: Celery Soup
Ingredients: some heads of celery; an onion; boiling milk; water; cornflour; butter; pepper; salt; a very little grated lemon peel; a pinch of mace

From The book of plain cooking, 1904

This soup is beneficial to health.

Presented as published in 1904. 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

89Calories

3 gProtein

23 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories89 kcal

Protein2.8 g

Carbohydrates23 g

Fiber5.4 g

Sugars8.9 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium8 mg

Potassium357 mg

Calcium61 mg

Iron0.9 mg

Magnesium23 mg

Phosphorus60 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate40 mcg

Choline14 mg

Caffeine0 mg

Water223 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 3. The excerpt below is the record exactly as published.

Celery Soup This soup is easy to make, and most bene- ficial to health. Well wash some heads of celery, and put them into a saucepan or stew- PLAIN COOKING *9 pan of boiling milk and water, with an onion, and simmer until all can be rubbed through a sieve. Replace in cold milk, and when about to boil, pour upon the following thickening, and boil up : — cornflour, butter, pepper, salt, a very little grated lemon peel, and a pinch of mace

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