Celery Soup (No. 2)

Name: Celery Soup (No. 2)
Ingredients: One good head of Celery; One quart of Milk; One dozen white Peppercorns; Half an ounce of Butter; A tablespoonful of white Roux; a teaspoonful of Corn Flour; Two ounces of Onion

From The Apsley cookery book, 1905

Serve with croutons of fried bread.

Presented as published in 1905. 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

707Calories

34 gProtein

66 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories707 kcal

Protein34 g

Carbohydrates66 g

Fiber2.8 g

Sugars49 g

Total Fat46 g

Saturated Fat19 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol150 mg

Sodium413 mg

Potassium1661 mg

Calcium1245 mg

Iron1.3 mg

Magnesium131 mg

Phosphorus1023 mg

Zinc4.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D9.4 mcg

Vitamin C5.2 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.2 mg

Folate15 mcg

Choline177 mg

Caffeine0 mg

Water951 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 11. The excerpt below is the record exactly as published.

Celery Soup (No. 2). Ingredients. One good head of Celery. One quart of Milk. One dozen white Peppercorns. Half an ounce of Butter. A tablespoonful of white Roux or a teaspoonful of Corn Flour. Two ounces of Onion

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