Cream of Celery

Ingredients

• Water, 3 pints
• Milk, 1 cup
• Diced celery, 1/2 cup
• Cornstarch, 1 teaspoon
• Boiled rice, 3 teaspoons
• Salt
• pepper

Method

1. 1

   Wash leaves of 1 bunch of celery and scrape tough outer stalks.

2. 2

   Simmer in the water till all flavor is extracted.

3. 3

   Strain and thicken with cornstarch blended in a little water.

4. 4

   Add seasoning, rice and the diced celery, which should be cut from tender inner stalks.

5. 5

   Last of all add milk, heat thoroughly and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 118. The excerpt below is the record exactly as published.

. Diced celery, 1 cup. Milk. ( )ysters, 1 pint. Butter and flour. Salt and paprika. Stew the celery in water to cover until tender. Stew oysters, chopped, in 1 quart of milk (or more if needed) in a double boiler. Thicken slightly with butter and Hour blended, then strain. Add the stewed celery and seasoning. 264 SOUPS AND CHOWDERS. ONION SOUP. Large onions, 4. Flour, 1 tablespoon. Cold water, 1 cup. Hot water, 3 pints. Butter, 1 tablespoon. Salt and pepper. Beef extract, 1 ounce. Boil onions and water for 10 minutes. Drain and saute in the butter for 4 or 5 minutes. Stir in the flour and brown. Add the hot water, seasoning and extract and cook slowly for 20 minutes. Strain and serve with a garnish of grated cheese. CREAM OF CELERY. Celery leaves and stalks. Boiled rice, 3 teaspoons. Water, 3 pints. Salt and pepper. Cornstarch, 1 teaspoon. Milk, 1 cup

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