Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarian
Cream of Celery Soup
From Kentucky receipt book, 1903
Serves 7
Asparagus or cauliflower can be used instead of celery.
A modern interpretation · AI-generated from the original record
Ingredients
- 6 stalks of celery
- 1 quart of boiling water
- the same quantity of milk or cream
- a piece of butter the size of an egg
- 2 tablespoons of flour
- the yolks of 3 eggs
- 1 cup of sweet cream
Method
Cut celery into pieces and put on the fire with boiling water and milk or cream.
Let it simmer until celery is tender, then pass through a sieve.
In a separate pan, melt butter, add flour, and cook until smooth.
Add strained liquid, stir until it boils, season to taste, and add dissolved egg yolks in sweet cream.
Nutrition per serving
666Calories
9 gProtein
39 gCarbs
66 gFat
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 2. The excerpt below is the record exactly as published.
Cream of Celery Soup. Take 6 stalks of celery cut into pieces and put on the fire with 1 quart of boiling water, and the same quantity of milk or cream. Let it simmer until celery is tender, then pass the whole through a sieve. Take a piece of butter the size of an egg, when it bubbles add 2 tablespoons of flour, rub untir smooth and let cook 2 or 3 minutes. Add the liquid that has been strained, stir until it boils, season to taste. Add the yolks of 3 eggs, dissolved in 1 cup of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.