Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Celery Soup, Thick Brown
From The "A1" cookery book, 1901
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 3 heads of celery
- I onion
- 1 carrot
- a very small bit of turnip
- 1 egg
- xT pints of stock
- pepper, salt, sugar
- 1 oz. of butter
Method
Cut celery into 1-inch pieces and boil in salt water until tender.
Fry other vegetables lightly in butter, add celery, and moisten with stock.
Season and rub through a sieve.
Return puree to saucepan with remaining stock, heat, and stir in beaten egg yolk mixed with cold stock.
Serve with crofitons of fried bread.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 10. The excerpt below is the record exactly as published.
Celery Soup, Thick Brown. — 3 heads of celery, I onion, 1 carrot, a very small bit of turnip, 1 egg, xT pints of stock, pepper, salt, sugar, 1 oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.