Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Celery Soup
From The white ribbon cook book, 1894
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- The white part of 3 heads of celery
- ^ lb. rice
- 1 onion
- 1 quart stock
- 2 quarts milk
- pepper
- salt
- a little roux
Method
Cut up the celery and onions very small, boil them in the stock until quite tender, add the milk and the rice, and boil together until quite a pulp.
Add pepper, salt, and a little roux, strain through a fine hair sieve or a metal strainer, and boil a few minutes, taking care it does not burn.
Serve with small croutons or fried bread.
Nutrition per serving
403Calories
18 gProtein
54 gCarbs
13 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 7. The excerpt below is the record exactly as published.
Celery Soup — The white part of 3 heads of celery, ^ lb. rice, 1 onion, 1 quart stock, 2 quarts milk, pepper and salt, and a little roux
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