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Celery Soup
From Original White House Cookbook, 1887
Serves 6
A creamy and flavorful soup.
Presented as published in 1887. 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
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 20. The excerpt below is the record exactly as published.
CELERY SOUP. - Celery soup may be made with white stock. Cut down the white of half a dozen heads of celery into little pieces and boil it in four pints of white stock, with a quarter of a pound of lean ham and two ounces of but- ter. Simmer gently for a full hour, then strain through a sieve, return the liquor to the pan, and stir in a few spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.