Lunch
Celery Soup II
Farmer’s concise method for Celery Soup II, transcribed from the public-domain 1910 cookbook.
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 stalks celery
- 3 cups milk
- 1 slice onion
- 3 tablespoons butter
- 3 tablespoons flour
- Salt and pepper
- 1 cup cream
Historical transcription
Source method
- 1
Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.
Nutrition pending
No invented nutrition numbers.
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