Lunch
Celery Soup I
A turn-of-the-century lunch recipe featuring celery (cut in one-half inch pieces), with the original instructions and source page intact.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 3 cups celery (cut in one-half inch pieces)
- 1 pint boiling water
- 2½ cups milk
- 1 slice onion
- 3 tablespoons butter
- ¼ cup flour
- Salt and pepper
Make it happen
Directions
- 1
Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.