gluten-freenut-free
Cream of Celery Soup
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
- One quart chicken or veal broth
- one quart milk
- one-half cup rice
- one teaspoon salt
- one head celery
Method
Cook rice in milk with salt and grated celery.
Rub through a sieve, add stock, season, and serve hot.
Nutrition per serving
314Calories
16 gProtein
38 gCarbs
11 gFat
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.