Cream of Celery Soup

Ingredients

• some young onions, 5 or 6
• a tablespoon of butter
• some flour dissolved in water until smooth
• a gill of cream thinned out in as much milk
• a small onion
• salt
• pepper
• a little mace
• the top slice of a lime

Method

1. 1

   If you have roast beef bones, break them up and boil with soup greens and a head of celery.

2. 2

   If no bones, water alone will do.

3. 3

   Add onions, butter, and flour.

4. 4

   When boiling, add flour, salt, pepper, mace, and lime slice for a few minutes.

5. 5

   Strain the celery, add cream thinned with milk, and yolk of 1 egg.

6. 6

   Serve with fried bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 7. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP— Mrs. W. F. C. Hasson. This receipt is also good for cauliflower, potato, or asparagus. If you have roast beef bones left from' the iday before, hreak them up and put on to boll with soup greens and a head of celery. (If you have nO' bones, and do not wish to buy fresh soup meat, water alone will do, ilnit it will not be, as savory.) Add some young onions, 5 or 6, a tabl^poon of butter, and some flour dissolved in water until smooth, and when the soup is boiling add the flour, salt, pepper, a little mace, and the- top slice of a lime for a few minutes only, as it will make the soap- bitter if left longer. For potato soup, leave out the mace anidi Ilmei. ^4 SOUPS but add a pinch of allspice instead. After the celery is quite soft, strain it through a fine sieve, add a gill of cream thinned out in as much milk, av.d the yolk of 1 egg, all beaten and allowed to come to a boil. Serve with fried bread cut in slices. For asparagus or cauli- flower, cut oS the heads and boil only the stalks before straining, as they have to be all mashed through the strainer; then put in the heads- and flower, and let boil in the soup until tender. ' CREAM OF RICE SOUP— Mrs. W. F. Jones. Fry 1 cup of rice in 1 tablespoon of butter until the rice turns white, then add 2 qts. of boilirg milk, and cook slowly, stirring occasionally" until done. Pass through a fine wire sieve by mashing with a spoon. Season with salt and grated nutmeg; or instead of the nutmeg, cut up- a small onion, and fry with the rice. Ad'd 1 cup of cream just in time- to warm' but not to boil, before serving. Serve with croutons. Part stock or chicken broth may be used instead of all milk. If too thick, thin with milk to the right consistency. MOCK TURTLE SOUP^Mrs. Herbert Kellogg. Have a good stock. Boil 1 qt. of dark beans in water until tender, and mash through colander. Add a pinch of cloves, allspice and black peppers bruised amd. tied in a cloth ; add the stock. Chop 3 hard boiled eggs and place in the tureen; pour the soup over, and add % glass of sherry at the last. Salt to taste. BLACK BEAN SOUP— Mrsi W. F. Jones. 2 cups of black beans boiled until tender. Mash through a colander, an-d add to 1 qt. of rich stock; when hot, strain through a sieve; sea- son with allspice, cloves, pepper and salt. Just before serving, add a cup of cream. This is far more delicate than where pork is used. Fry- squares of bread in butter until they are a rich brown, and add last. WHITE BEAN SOUP— Mrs. W. F. Jones. Put 1 cup of white pea Jjeans to cook, and when tender mash through a colander and add milk until of the right consistency. Season with salt and pepper, and thyme fresh from the garden is preferable to the- powdered. Tablespoon of butter

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