Celery Soup
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Archive recipe
A historic Victorian British dish of celery, nutmeg to taste, lump of sugar, strong stock and cream. Adapted from Celery Soup, from The Book of Household Management (1861).
Adapted from Celery Soup, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/celery-soup-2.md.
The dish
2 of 6 items checked
www.gutenberg.org
2 of 6 items checked · 4 aisles
Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt, and sugar
Boil it till sufficiently tender; pass it through a sieve, add the stock, and simmer it for half an hour
Now put in the cream, bring it to the boiling point, and serve immediately
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)