Cream of Celery

Ingredients

• two stalks of celery
• a slice of onion
• a quart of rich milk
• a level tblsp. of flour
• the same quantity of melted butter

Method

1. 1

   Cut celery and leaves, cover with water, and stew to a pulp.

2. 2

   Add seasonings and onion, cook until tender.

3. 3

   Add heated milk, simmer, strain, and thicken with flour and butter.

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 3. The excerpt below is the record exactly as published.

Cream of Celery Cut up two stalks of celery, add the leaves, with just enough cold water to cover, and stew to a pulp. Add salt, pepper and a slice of onion, minced fine, and cook till tender. Half an hour before serv- ing, add a quart of rich milk (heated), and simmer five minutes. Strain, and thicken slightly with a level tblsp. of flour blended with the same quantity of melted butter

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