Lunch
Celery soup
Marion Harland’s original method for Celery soup, retained as a source transcription for modern discovery.
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.
- Wash the celery, cut it into inch lengths and boil it in enough water to cover it until so soft that it can be rubbed through a colander.
- After passing it through the colander, return to the fire with a pint of white stock.
- Scald a pint of milk, stir into it a tablespoonful, each, of butter and flour, and when thick and smooth, add slowly the stock seasoned with white pepper and celery salt.
- Beat for a half-minute and serve.
Historical transcription
Source method
- 1
Wash the celery, cut it into inch lengths and boil it in enough water to cover it until so soft that it can be rubbed through a colander. After passing it through the colander, return to the fire with a pint of white stock. Scald a pint of milk, stir into it a tablespoonful, each, of butter and flour, and when thick and smooth, add slowly the stock seasoned with white pepper and celery salt. Beat for a half-minute and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.