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Cream of Celery Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
451Calories
12 gProtein
27 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein12 g
Carbohydrates27 g
Fiber0 g
Sugars21 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol134 mg
Sodium129 mg
Potassium594 mg
Calcium435 mg
Iron0.1 mg
Magnesium47 mg
Phosphorus356 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E0.9 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate3.5 mcg
Choline63 mg
Caffeine0 mg
Water543 g
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.