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Cream of Celery
From Around-the-world cook book, 1913
Serves 4
Cream of cauliflower and cream of asparagus may be made in the same way.
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
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 7. The excerpt below is the record exactly as published.
CREAM OF CELERY Celery, 1 bunch (1 root), Water, 1 pint. Milk, 1 pint. Onion, 1 slice, Parsley, 1 sprig. Flour, 1 tablespoon, Butter, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.