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1800s Cooking Tips and Recipes

Cream of Celery Soup - This, perhaps is the daintiest of all the thicker cream soups. Take three heads of celerey, wash and cut into small pieces; cover with one quart of water. Cook slowly for a half hour; press through a colander, using just as much of the celery as possible. Put this in a double boiler with one quart of milk. Rub together three tablespoonfuls of butter and three of flour; add to the soup and cook until smooth and thick, add a teaspoonful and a half of salt and a dash of pepper.

The Ladies' Home Journal, June 1898

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