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Cream of Celery Soup
From The Times cook book, no. 2, 1905
Serves 7
Serves six to eight.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 22. The excerpt below is the record exactly as published.
CREAM OF CELERY SOUP. L. B. Morton, 1625 Rockwood street— Chop stalks of celery, leaving on a few tops, to fill a quart dish; put in a stewpan and pour on a little more than one quart of water; simmer slowly till only about one pint of liquid is left; then strain and into the liquor left put one potato that has been finely chopped, and one tablespoon finely-chopped onion. When well cooked, add one quart sweet milk, lump COOKING AND OTHER RECIPES. 15 of butter and one tablespoon flour
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