vegetariannut-free
Cream of Celery Soup
From The Henderson cook book, 1914
Serves 6
Recipe by Mrs. W. B. Waddill.
Presented as published in 1914. 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
- Chop fine enough celery to make 1 quart by measure.
- Cover with 1 quart water
- Put a quart of milk in double boiler.
- 2 tablespoons butter
- 2 of flour
- a teaspoon salt
- a saltspoon white pepper
Method
Simmer chopped celery in water for 20 minutes, then press through a colander.
In a double boiler, heat milk.
Rub butter and flour together, add to milk, stirring until thick.
Add celery mixture, strain through a fine sieve, and serve.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 2. The excerpt below is the record exactly as published.
CKEAM OF CELERY SOUP. Chop fine enough celery to make 1 quart by measure. Cover with 1 quart water and simmer gently for 20 minutes. Press through a colander. Put a quart of milk in double boiler. Rub together 2 tablespoons butter and 2 of flour ; add to milk; stir until thick and smooth. Add a teaspoon salt, a saltspoon white pepper
Cook this with the app: pantry check, scaling, and the assistant.