Cream of Celery Soup

Name: Cream of Celery Soup
Ingredients: 1 c. celery or fresh celery leaves; 1 tsp. flour; 4 ec. boiling water; $ tsp. salt; + ¢@. milk.; Pepper; 1 tsp. butter; Onion juice

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

906Calories

23 gProtein

189 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories906 kcal

Protein23 g

Carbohydrates189 g

Fiber19 g

Sugars13 g

Total Fat13 g

Saturated Fat3.4 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol25 mg

Sodium3373 mg

Potassium994 mg

Calcium903 mg

Iron66 mg

Magnesium130 mg

Phosphorus342 mg

Zinc1.9 mg

Copper0.4 mg

Manganese3.9 mg

Vitamin D1.2 mcg

Vitamin C11 mg

Vitamin A46 mcg

Vitamin E0.4 mg

Vitamin K42 mcg

Vitamin B60.6 mg

Vitamin B120.7 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate292 mcg

Choline58 mg

Caffeine0 mg

Water1014 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 59. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP. % 1 c. celery or fresh celery leaves. 1 tsp. flour. 4 ec. boiling water. $ tsp. salt. + ¢@. milk. Pepper. 1 tsp. butter. Onion juice

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