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.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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
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