Cream of Celery Soup

Ingredients

• 3 pints of boiling water
• 5 cupfuls of celery cut fine
• 1 pint of milk
• 1 tablespoonful of butter
• 1 tablespoonful of flour
• celery salt or extract
• salt
• pepper
• a cup of scalded cream

Method

1. 1

   Cook celery in boiling water until tender, then rub through a sieve.

2. 2

   Thicken milk with butter and flour, add to celery, season, and simmer for 10 minutes.

3. 3

   Add cream before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 1. The excerpt below is the record exactly as published.

tablespoonfuls of flour'and stir over the fire until well mixed; add gradually 1\ pints of scalded milk and 1 quart of the 10 SUPERIOR COOK BOOK watc)' ni wliieli the cabba,o;e was l)oilo(l. Season lo lasic witli salt and pepper^ add. 1 cupful of Uio cooked cabbage cliopped line, siiniiici' for 10 uiiiiutes and serve with croutous. Annie M. Bamfokd. Chicken Soup. Take a fat yellow chicken, altonl 1 year old. cut it up and put it on to boil in 2 quarts of water, and let it boil until it falls off the bones. About 1 hour before that time, cut up 1 large potato in small i)ieces. also 1 onion, l the size of an egg. Add ■h a cup of j'ice, and either some celci'y salt ov the ends i)\' a bunch cut fine, land jtepper and salt. Put all in to Imil and wh.en the chicken is done, take it out, re- move the bones, skin and fat. and clio]) the meat fine; and put back in the soup. It will make 3 quarts, if- it is a good sized chicken, and must be fat and yellow skinned. Mrs. Harris, Marquette. Corn Soup. This is a very good soup made with either fresh or canned corn. When it is fresh cut the corn from the cob and scrape off well all that sweetest part of the corn which remains on the cob. To 1 pint of corn add 1 ((iiart of hot water. Boil it for an hour or longe]-. then press it through the colandei-. Put into the saucepan butter ihe size of a small egg and when it bubbles, sprinkle in a heaping tablespoonful of sifted flour, which cook a minute, stirring it well; now add | of the corn pulp and when smoothly mixed, stir in the remainder of the corn ; add cayenne pepper, salt, 1 scant pint of boiling milk and 1 cupful of cream. Mrs. Agnes TI. Barber. Cream of Celery Soup. In 3 })ints of t)oiling watci\ cook .') cupfuls of celery cut fine, until sufficiently tender to l)e rubbed througli a sieve. 1 pint of milk thickened with 1 tablespoonful of butter and 1 of flour. Add celery salt or extract, salt and pepper. Simmer 10 minutes. A cup of scalded cream

Cook this with the app: pantry check, scaling, and the assistant.