Cream of Celery Soup
From A textbook of domestic science for high schools, 1913
For added flavor, cook celery in water used for chicken or veal.
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
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 27. The excerpt below is the record exactly as published.
Cream of Celery Soup 3 c. chopped celery 1 slice onion Cook together in 1 pt. water three quarters to one hour. Rub through a puree strainer. Add water, as it cooks away, to make one pint. Add 3 c. milk. Bind with 4 tb. butter, 5 tb. flour. Cook 10 minutes. Season with If ts. salt, | ts. pepper. Add £ ts. beef extract
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