Cream of Celery Soup
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Improves with the addition of cream.
Presented as published in 1909. 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
1191Calories
23 gProtein
53 gCarbs
110 gFat
Full nutrition (34 nutrients)
Calories1191 kcal
Protein23 g
Carbohydrates53 g
Fiber2.6 g
Sugars30 g
Total Fat110 g
Saturated Fat57 g
Monounsaturated Fat21 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol331 mg
Sodium280 mg
Potassium1296 mg
Calcium799 mg
Iron0.8 mg
Magnesium94 mg
Phosphorus689 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C11 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K6.2 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate41 mcg
Choline96 mg
Caffeine0 mg
Water740 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 1. The excerpt below is the record exactly as published.
CREAM OF CELERY SOUP. Wash a good sized head of celery, break the stalks into inch length pieces. Boil in as little water as pos- sible until pulpy. In the meantime put in double boiler 10 CHOICE RECIPES a pint of milk, a large slice of onion and a piece of mace. Mash the celery in the water in which it has cooked, rub through a sieve—and when the milk boils add it to the mashed celery. Cream together a tablespoon of butter and one of flour, then add to the soup. Season with salt and pepper. A cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.