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Cream of Celery Soup

Name: Cream of Celery Soup
Yield: 4 servings
Ingredients: One quart chicken or veal broth; one quart milk; one-half cup rice; one teaspoon salt; one head celery

From The Monmouth Baptist ladies' cook book, 1907

Serves 4

Presented as published in 1907. 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

314Calories

16 gProtein

38 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories314 kcal

Protein16 g

Carbohydrates38 g

Fiber0.3 g

Sugars15 g

Total Fat11 g

Saturated Fat5.3 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol36 mg

Sodium1025 mg

Potassium666 mg

Calcium318 mg

Iron1.5 mg

Magnesium45 mg

Phosphorus338 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2.3 mcg

Vitamin C0.5 mg

Vitamin A80 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.9 mg

Folate63 mcg

Choline66 mg

Caffeine0 mg

Water445 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 2. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP. One quart chicken or veal broth, one quart milk, one-half cup rice, one teaspoon salt, one head celery

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