Cream of Celery No. 1
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 50. The excerpt below is the record exactly as published.
four cups of celery stock, and simmer five minutes. Pour in a cup of sweet ii6 The Art of Cookery. cream, heat to boiling point, season to taste, and serve. Cream of Celery No. 2. — Cook together in a sauce- pan one tablespoonful of butter and two tablespoonfuls of flour. Add two cups of celery stock and two cups of chicken stock, and simmer five minutes. Add a cup of sweet cream
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