Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Brown Celery Soup
From Tried favourites cookery book, 1909
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 1 head Celery
- 1 Potatoes
- 1 Carrot
- 1 Spanish Onion
- 2 quarts Water
Method
Chop the onion small, and fry in butter till brown.
Add to the water, and boil for 15 minutes, then strain out the onion.
Add the vegetables, and boil 1 hour, seasoning with pepper and salt.
Nutrition per serving
52Calories
2 gProtein
12 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 12. The excerpt below is the record exactly as published.
Brown Celery Soup. 1 head Celery, 1 Potatoes, and 1 Carrot (all cut in small pieces), 1 Spanish Onion, and 2 quarts Water
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