Cream of Celery Soup

Name: Cream of Celery Soup
Ingredients: Two cupfuls white stock; three cupfuls celery cut in inch pieces; two cupfuls boiling water; one slice onion; two tablespoons butter; three tablespoons flour; two cupfuls milk; one cupful cream; salt and pepper

From Trinity cook book, 1925

Presented as published in 1925. 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

Nutrition per serving

1654Calories

34 gProtein

152 gCarbs

124 gFat

Full nutrition (34 nutrients)

Calories1654 kcal

Protein34 g

Carbohydrates152 g

Fiber7.8 g

Sugars30 g

Total Fat124 g

Saturated Fat57 g

Monounsaturated Fat21 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol363 mg

Sodium1675 mg

Potassium2320 mg

Calcium1259 mg

Iron33 mg

Magnesium162 mg

Phosphorus846 mg

Zinc3.8 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D4.7 mcg

Vitamin C11 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K6.2 mcg

Vitamin B60.9 mg

Vitamin B122.6 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)10 mg

Folate194 mcg

Choline108 mg

Caffeine0 mg

Water1442 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 1. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP Two cupfuls white stock, three cupfuls celery cut in inch pieces, two cupfuls boiling water, one slice onion, two tablespoons butter, three table- spoons flour, two cupfuls milk, one cupful cream, salt and pepper

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