Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Cream of Celery Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- one head of celery
- one pint of water
- one pint of milk
- a spoonful of butter
- one cupful of whipped cream
Method
Chop celery and cook in water until tender.
Add milk, thicken with butter, season, and strain.
Add whipped cream and serve immediately.
Nutrition per serving
451Calories
12 gProtein
27 gCarbs
39 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 4. The excerpt below is the record exactly as published.
CREAM OF CELERY SOUP— Chop fine one head of celery and put on to cook in one pint of water. Boil until tender, add one pint of milk, thicken with a spoonful of butter, season to taste, and strain. Then add one cupful of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.