Celery Soup
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
278Calories
7 gProtein
58 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories278 kcal
Protein7.1 g
Carbohydrates58 g
Fiber3.1 g
Sugars3.1 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol4.2 mg
Sodium1071 mg
Potassium1823 mg
Calcium260 mg
Iron1 mg
Magnesium89 mg
Phosphorus202 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C13 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate29 mcg
Choline28 mg
Caffeine0 mg
Water594 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 63. The excerpt below is the record exactly as published.
Celery Soup. — Chop quite fine enough fresh, crisp celery to make a pint, and cook it until tender in a very little boiling water. When done, heat three cupfuls of rich milk, or part cream, to boiling, add the celery, salt to season, and thicken the whole with a tablespoonful of flour rubbed smooth in a little SOUPS. 103 cold milk, a cupful of mashed potato
Cook this with the app: pantry check, scaling, and the assistant.