Dessert
Cream of celery soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Cut a bunch of celery into small bits and put it over the fire in enough water to cover it.
- rub through a colander, and stir into it a pint of hot veal or other white stock.
- Cook together two tablespoonfuls of butter and the same of flour, and pour slowly upon them a pint of hot milk in which a pinch of soda has been dissolved.
- When thick and smooth, add gradually, stirring constantly, the celery and stock.
- Season with pepper and celery salt, and serve.
Historical transcription
Source method
- 1
Cut a bunch of celery into small bits and put it over the fire in enough water to cover it. Stew until very tender; rub through a colander, and stir into it a pint of hot veal or other white stock. Cook together two tablespoonfuls of butter and the same of flour, and pour slowly upon them a pint of hot milk in which a pinch of soda has been dissolved. When thick and smooth, add gradually, stirring constantly, the celery and stock. Season with pepper and celery salt, 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.