Cream of Celery

Name: Cream of Celery
Ingredients: TWO heads of young celery; a small onion; two ounces of butter; half an ounce of flour; one quart of white stock; half a pint of cream or milk; the yolks of two eggs; a pinch of castor sugar

From A second Dudley book of cookery and other recipes, 1914

Serve with fried croutons.

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 8. The excerpt below is the record exactly as published.

CREAM OF CELERY rnWO heads of young celery, a small onion peeled and sliced, two ounces of butter, half an ounce of flour, one quart of white stock, half a pint of cream or milk — or of both mixed — the yolks of two eggs, a pinch of castor sugar

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