Cream of Celery Soup

Name: Cream of Celery Soup
Ingredients: Three stalks of celery, chopped fine; one slice of onion; three cupfuls of milk; three tablespoonsful of melted butter; three tablespoonsful of flour; one cupful of cream

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

1408Calories

33 gProtein

79 gCarbs

140 gFat

Full nutrition (34 nutrients)

Calories1408 kcal

Protein33 g

Carbohydrates79 g

Fiber2.6 g

Sugars42 g

Total Fat140 g

Saturated Fat61 g

Monounsaturated Fat22 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol423 mg

Sodium453 mg

Potassium1900 mg

Calcium1143 mg

Iron1.6 mg

Magnesium136 mg

Phosphorus974 mg

Zinc4.2 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D7 mcg

Vitamin C11 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K6.2 mcg

Vitamin B60.8 mg

Vitamin B123.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.7 mg

Folate66 mcg

Choline139 mg

Caffeine0 mg

Water1037 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 23. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP Three stalks of celery, chopped fine, one slice of onion, three cupfuls of milk. Boil for twenty minutes, then add three tablespoonsful of melted butter. Thicken with three tablespoonsful of flour dissolved in a little milk. Add salt and pepper to taste, then one cupful of cream

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