Celery Soup (i)
From Physical culture cook book, 1901
Presented as published in 1901. 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
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 22. The excerpt below is the record exactly as published.
Celery Soup (i). — Chop quite fine enough celery to make three cupfuls, and cook it until tender in a little boiling water. Add it to one quart of hot milk, one onion, season to taste, and thicken with a little flour rubbed smooth in a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.