Celery Soup
From Sea Cookery, 1911
Presented as published in 1911. 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
No method was recorded for this recipe.
Nutrition per serving
732Calories
15 gProtein
58 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories732 kcal
Protein15 g
Carbohydrates58 g
Fiber5.8 g
Sugars19 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol150 mg
Sodium171 mg
Potassium1444 mg
Calcium447 mg
Iron1.7 mg
Magnesium90 mg
Phosphorus451 mg
Zinc2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C41 mg
Vitamin A80 mcg
Vitamin E0.2 mg
Vitamin K6.4 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate52 mcg
Choline71 mg
Caffeine0 mg
Water573 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 30. The excerpt below is the record exactly as published.
\ pint milk pepper and salt 3 pints nicely seasoned white stock Wash the rice and put it into a pan containing one quart boiling water. Boil for seven minutes and strain it off. This will remove impurities from the rice. Then put the stock into a pan, allow it to boil, add the parboiled rice, and allow it to simmer until quite tender. Put aside two heaped tablespoonfuls of the rice and rub the remainder through a wire sieve. Place it all back in the pan, re-boil, stir in the milk, which must be boiling, season to taste, and serve immediately. CELERY SOUP. \ pint milk £ pint of cream salt pepper 1 oz. flour or cornflour WHITE l \ pints white stock 1 onion 1 potato 1 large head of celery 1 bay leaf 1 blade of mace
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Cook this with the app: pantry check, scaling, and the assistant.