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Cream of Celery Soup
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Flavor improves with whipped cream added when served.
Presented as published in 1880. 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
507Calories
20 gProtein
57 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein20 g
Carbohydrates57 g
Fiber7.6 g
Sugars30 g
Total Fat35 g
Saturated Fat12 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol90 mg
Sodium252 mg
Potassium1185 mg
Calcium719 mg
Iron4.2 mg
Magnesium120 mg
Phosphorus583 mg
Zinc3 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C16 mg
Vitamin A166 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.6 mg
Folate60 mcg
Choline96 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 37. The excerpt below is the record exactly as published.
Cream of Celery Soup. A pint of milk, a table-spoonful of flour, one of butter, a head of celery, a large slice of onion and small piece of mace
Cook this with the app: pantry check, scaling, and the assistant.