Celery Soup No. 2

Name: Celery Soup No. 2
Ingredients: a cupful of cracked wheat; three pints of water; a cup of rich milk; a small head of celery; salt

From Every-day dishes and every-day work, 1897

Optional to serve with hard-boiled yolk of an egg.

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

516Calories

15 gProtein

114 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories516 kcal

Protein15 g

Carbohydrates114 g

Fiber17 g

Sugars1.3 g

Total Fat3.3 g

Saturated Fat0.6 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.5 g

Cholesterol0 mg

Sodium532 mg

Potassium1852 mg

Calcium317 mg

Iron4.8 mg

Magnesium221 mg

Phosphorus528 mg

Zinc4.3 mg

Copper0.7 mg

Manganese4.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K2.5 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7 mg

Folate36 mcg

Choline41 mg

Caffeine0 mg

Water1910 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 No. 2, — Cook in a double boiler a cupful of cracked wheat in three pints of water for three or four hours. Rub the wheat through a colander, add a cup of rich milk, and if needed, a little boiling water, and a small head of celery cut in finger lengths. Boil all together for fifteen or twenty min- utes, until well flavored, remove the celery, add salt

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