Cream of Celery

Ingredients

• 1 tablespoon of butter
• 2 stalks of celery
• 1 quart good soup stock
• 2 teaspoons corn starch
• % teacup of water
• 1 heaping tablespoon of butter

Method

1. 1

   Put 1 tablespoon of butter in frying pan; add 2 stalks of celery cut in small pieces, then add 1 quart good soup stock, pepper and salt.

2. 2

   Let boil half an hour.

3. 3

   Put through fine sieve and add 1 quart of soup stock; thicken with corn starch dissolved in water, add 1 heaping tablespoon of butter and serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 7. The excerpt below is the record exactly as published.

Cream of Celery. Put 1 tablespoon of butter in frying pan ; add 2 stalks of celery cut in small pieces, then add 1 quart good soup stock, pepper and salt. Let boil half an hour. Put through fine sieve and add 1 quart of soup stock; thicken with 2 teaspoons corn starch, dissolved in % teacup of water, add 1 heaping tablespoon of butter

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