Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Celery Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- four or six stalks of celery
- a slice or two of onion
- add a quart of cream stock
Method
Wash and cut celery and onion.
Boil in water until tender, press through a colander, and add cream stock.
Nutrition per serving
107Calories
7 gProtein
13 gCarbs
3 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 2. The excerpt below is the record exactly as published.
CELERY SOUP. Wash and cut into small pieces four or six stalks of celery with leaves and a slice or two of onion. Boil in sufficient water to cover till tender. Press through col- ander and add a quart of cream stock
Cook this with the app: pantry check, scaling, and the assistant.