Cream of Celery
From Metropolitan cook book, 1918
Presented as published in 1918. 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
1012Calories
26 gProtein
217 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1012 kcal
Protein26 g
Carbohydrates217 g
Fiber8 g
Sugars6.9 g
Total Fat5.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1450 mg
Potassium1523 mg
Calcium545 mg
Iron40 mg
Magnesium125 mg
Phosphorus350 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate408 mcg
Choline23 mg
Caffeine0 mg
Water1120 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 16. The excerpt below is the record exactly as published.
I cup flour mixed with I quart boiling water 3 cups milk I cup water 1 teaspoon salt 1 slice onion Salt and pepper SOUPS 27 3 cups celery 1 pint boiling water 1 slice onion 2 cups corn 1 pint water 3 cups milk CREAM OF CELERY 2 tablespoons rice i cup flour mixed with cooked in 3 cups of I cup water milk Seasonings CREAM OF CORN 1 slice onion 2 tablespoons flour 1 teaspoon salt 1 tablespoon sugar Few grains pepper 3 tablespoons water Salt and pepper CREAM OF TOMATO 3 cups tomato Juice and 3 cups milk scalded, pulp cooked with I with 2 slices onion teaspoon soda 1 minute 3 tablespoons flour Follow directions given above. Potatoes, lima beans, string beans, asparagus, or a combination of vegetables, such as peas, string beans, spinach, onions, etc., may. be used. If the vegetabes are finely cut, they may be left in the soup. Note. — Cream soups may be thickened with oatmeal or barley cooked with the milk mitil thickened and then strained. CORN CHOWDER Fat salt pork, 1 inch by 4 potatoes cut in |-inch 1 quart milk 3 inches slices 8 crackers 1 sliced onion 1 can corn Salt and pepper Cut pork into small pieces and try it out in a pan over a slow fire. Add the sliced onion and cook 5 minutes without burning. Strain fat into a saucepan. Add potatoes and boiling water to fat and cook until potatoes are soft. Then add the milk and corn. Heat to boiling point. Season with salt and pepper. Moisten crackers in cold milk. Serve crackers on top of chowder. FISH CHOWDER 2 cups flaked cod, or 1 pint boiling water
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