Celery Soup

Name: Celery Soup
Ingredients: five stalks celery; one quart water; two quarts fresh water; one clove garlic; one tablespoonful olive oil; one tablespoonful nut butter; three cupfuls milk; one cupful milk thickened with a little flour

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

1371Calories

52 gProtein

230 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1371 kcal

Protein52 g

Carbohydrates230 g

Fiber0.1 g

Sugars35 g

Total Fat38 g

Saturated Fat16 g

Monounsaturated Fat14 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol119 mg

Sodium564 mg

Potassium1989 mg

Calcium1125 mg

Iron14 mg

Magnesium202 mg

Phosphorus1047 mg

Zinc5 mg

Copper0.6 mg

Manganese2 mg

Vitamin D7 mcg

Vitamin C0.5 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B123.9 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.1 mg

Niacin (B3)17 mg

Folate390 mcg

Choline130 mg

Caffeine0 mg

Water3700 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 59. The excerpt below is the record exactly as published.

CELERY SOUP. Take five stalks celery, with leaves, cut fine and boil for ten minutes in one quart water; pour off water and add two quarts fresh water, one clove garlic, one tablespoonful olive oil, one tablespoonful nut butter; boil two hours, then 111 add three cupfuls milk and one cupful milk thickened with a little flour

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