American
Celery Soup II
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 3 stalks Celery
- 3 cups Milk
- 1 slice Onion
- 3 tablespoons Butter
- 3 tablespoons Flour
- As needed Salt and Pepper
- 1 cup Cream
Make it
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.
Source & rights
Where this recipe comes from
Celery Soup II, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.