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Cream of Celery
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
154Calories
6 gProtein
26 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein6.4 g
Carbohydrates26 g
Fiber1.3 g
Sugars2.9 g
Total Fat2.7 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Cholesterol5.3 mg
Sodium678 mg
Potassium246 mg
Calcium86 mg
Iron8.3 mg
Magnesium15 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate41 mcg
Choline19 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 15. The excerpt below is the record exactly as published.
CREAM OF CELERY 1 stalk celery V2. tablespoon chopped onion 1 pint boiling water V2 bay leaf 14 teaspoon salt 3 cups cream stock
Cook this with the app: pantry check, scaling, and the assistant.