Cream of Celery Soup

Name: Cream of Celery Soup
Ingredients: a head of celery; 1 pint of rich chicken broth; 2 tablespoonfuls of flour; 2 tablespoonfuls of table butter; 1/2 pint of cream; 1/2 pint of milk; Season with salt; and pepper to taste

From 365 tasty dishes, 1906

Presented as published in 1906. 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

1184Calories

27 gProtein

50 gCarbs

119 gFat

Full nutrition (34 nutrients)

Calories1184 kcal

Protein27 g

Carbohydrates50 g

Fiber0 g

Sugars19 g

Total Fat119 g

Saturated Fat54 g

Monounsaturated Fat22 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol348 mg

Sodium859 mg

Potassium1222 mg

Calcium483 mg

Iron1.9 mg

Magnesium71 mg

Phosphorus538 mg

Zinc2.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0.9 mg

Vitamin A83 mcg

Vitamin E0.3 mg

Vitamin K6.6 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.9 mg

Folate49 mcg

Choline87 mg

Caffeine0 mg

Water831 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 5. The excerpt below is the record exactly as published.

Cream of Celery Soup. Pound a head of celery and boil it in i pint of rich chicken broth for twenty minutes (if boiled too long it loses the flavor of the cel- ery). Mix 2 tablespoonfuls of flour with 2 tablespoonfuls of table butter; add this to the boiling chicken broth and celery ; also }i pint of cream and ^ pint of milk. Season with salt and pepper to taste

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