Sellerie-Suppe (Celery Soup)
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 11. The excerpt below is the record exactly as published.
Sellerie-Sappe. (Celery Soup.) Far 6 Persons. I large celery root. I pint water. Time of Preparation : 2 hours. 3 pints thickened stock. I oz. butter. \ teaspoonful Bovril
Cook this with the app: pantry check, scaling, and the assistant.