Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Celery Soup
From Royal Victoria cook book, 1900
Serves 4
Improved by adding whipped cream.
A modern interpretation · AI-generated from the original record
Ingredients
- One quart milk
- 1 tablespoon corn starch
- 1 tablespoon butter
- 3 heads of celery
- a large slice of onion chopped fine
Method
Boil celery in water, combine milk and onion, add corn starch, and boil.
Mash celery and stir into milk mixture.
Add butter, salt, and pepper.
Strain and serve.
Nutrition per serving
174Calories
9 gProtein
18 gCarbs
11 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 2. The excerpt below is the record exactly as published.
CELERY SOUP.—One quart milk, 1 tablespoon corn starch, 1 tablespoon butter, 3 heads of celery, a large slice of onion chopped fine
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