Cream of Celery Soup

Name: Cream of Celery Soup
Ingredients: 3 cups hot water; 2 cups celery ends, roots and leaves; 1/2 onion, sliced; 2 tablespoons cornstarch; 3 tablespoons fat; 3 cups hot milk; Salt, pepper

From War cook book, 1918

Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 14. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP. 3 cups hot water 2 cups celery ends, roots and leaves Yi onion, sliced 2 tablespoons cornstarch 3 tablespoons fat Salt, pepper 3 cups hot milk

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