Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Celery Soup
From Magnet users cook book, 1920
Serves 1
Recipe by Miss Belle Walker, Guelph, Ontario.
A modern interpretation · AI-generated from the original record
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
Method
Boil celery in 1 pint of water for 45 minutes.
Boil onions, mace, and milk together.
Mix flour with two tablespoons of cold milk, and add to boiling milk; cook for ten minutes.
Mash the celery in the water it was boiled in, add butter, and season with salt and pepper.
Strain.
Nutrition per serving
507Calories
20 gProtein
57 gCarbs
35 gFat
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
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