Celery Soup

Ingredients

• 2 cups celery
• 2 cups scalded milk
• 1 quart cold water
• 1.5 teaspoons salt
• 2 slices onion
• 1 blade of mace
• 4 tablespoons butter
• 2 tablespoons flour
• cayenne
• celery salt

Method

1. 1

   Chop celery; cook in water until tender.

2. 2

   Cook onion and mace in milk twenty minutes; strain.

3. 3

   Melt butter; add flour and seasonings.

4. 4

   Combine celery and milk mixtures, thicken with butter and flour cooked together, and cook five minutes and serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 17. The excerpt below is the record exactly as published.

1| teaspoons salt 2 slices onion few grains cayenne sprig parsley 2 cups water I cup rice 2 cups scalded milk 4 tablespoons butter 2 tablespoons flour Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. Cook rice in milk in double boiler. Cook onion in butter ; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boil- ing point, strain, and serve. Garnish with chopped pars- ley. If this soup seems too thick, thin with cream or milk. Cauliflower Soup 1 medium-sized cauliflower 2 cups scalded milk 4 cups cold water 2 teaspoons salt 4 tablespoons butter 2 slices onion 4 tablespoons flour 1 egg yolk 2 tablespoons grated cheese few grains cayenne Cook cauliflower in cold water until tender ; drain, press through a sieve, add scalded milk. Cook onion in butter, add flour ; when well blended, add cauliflower mixture, seasonings; cook five minutes, strain, add yolk of egg slightly beaten, and cheese. Celery Soup 2 cups celery 2 cups scalded milk 1 quart cold water 1| teaspoons salt 2 slices onion 1 blade of mace 4 tablespoons butter cayenne 2 tablespoons flour celery 'salt Chop celery ; cook in water until tender. Cook onion and mace in milk twenty minutes ; strain. Melt butter ; add flour and seasonings. Combine celery and milk mixtures, thicken with butter and flour cooked together, and cook five minutes and serve. Note. — Pieces of celery not suitable for the table may be utilized for this soup. The leaves and root of celery make a very good soup. SOUPS 45 Chestnut Soup 2 cups chestnuts shelled and blanched 3 cups cold water nutmeg 2 cups scalded milk 2 tablespoons onion ^ teaspoon celery salt

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