Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Celery and Tomato Soup
From Vegetarian Cook Book, 1904
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Celery, 2 cups
- Vegetable stock, 2 cups
- Celery salt
- Tomatoes, 2 cups
- Salt
Method
Chop celery finely, cook in a little water until tender; press through a sieve, add tomato, salt, and soup stock; heat well and serve.
Nutrition per serving
30Calories
1 gProtein
6 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 4. The excerpt below is the record exactly as published.
CELERY AND TOMATO SOUP Celery, 2 cups. Vegetable stock, 2 cups. Celery salt. Tomatoes, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.