vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Celery Soup

Name: Celery Soup
Yield: 1 servings
Ingredients: One pint of milk; 1 tablespoon flour; 1 head of celery; 1 tablespoon of butter; a large slice of onion; small piece of mace

From Magnet users cook book, 1920

Serves 1

Recipe by Miss Belle Walker, Guelph, Ontario.

Presented as published in 1920. 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

507Calories

20 gProtein

57 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories507 kcal

Protein20 g

Carbohydrates57 g

Fiber7.6 g

Sugars30 g

Total Fat35 g

Saturated Fat12 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol90 mg

Sodium252 mg

Potassium1185 mg

Calcium719 mg

Iron4.2 mg

Magnesium120 mg

Phosphorus583 mg

Zinc3 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D4.7 mcg

Vitamin C16 mg

Vitamin A166 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.6 mg

Folate60 mcg

Choline96 mg

Caffeine0 mg

Water606 g

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 5. The excerpt below is the record exactly as published.

CELERY SOUP. One pint of milk, 1 tablespoon flour, 1 head of celery, -1 tablespoon of butter, a large slice of onion, small piece of mace

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