Celery Soup

Name: Celery Soup
Ingredients: three pounds of veal; three bunches of celery; one gallon of water; one teacupful of cream; one tablespoonful of corn-starch

From The universal cookery book, 1887

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

Nutrition per serving

1980Calories

265 gProtein

4 gCarbs

92 gFat

Full nutrition (33 nutrients)

Calories1980 kcal

Protein265 g

Carbohydrates4 g

Fiber0 g

Sugars0 g

Total Fat92 g

Saturated Fat38 g

Monounsaturated Fat35 g

Polyunsaturated Fat6.5 g

Cholesterol1116 mg

Sodium1346 mg

Potassium4642 mg

Calcium373 mg

Iron11 mg

Magnesium378 mg

Phosphorus2788 mg

Zinc42 mg

Copper1.8 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.5 mg

Vitamin K0 mcg

Vitamin B65.6 mg

Vitamin B1218 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)3.7 mg

Niacin (B3)102 mg

Folate177 mcg

Choline0 mg

Caffeine0 mg

Water4887 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 6. The excerpt below is the record exactly as published.

CELERY SOUP. 9 broth. Flavor the soup with onions, pepper, salt, and sweet herbs ; make a paste with eggs and flour, roll it as thin as wafers, dry a little, then roll it as tightly as possible, and slice in thin shreds ; put in the soup a teacupful of this, a teacupful of chopped okra, and a pint of oysters. — Godey' s Lady' s Book. (By per. Pub) Celery Soup. Three pounds of veal, three bunches of celery, one gallon of water, one teacupful of cream, one table- spoonful of corn-starch

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