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Public Domain Recipes
cegoh (Pixabay License).

Celery Soup II

Ingredients

Directions

  1. Stew the celery and onion in the water for 5 to 6 hours, pulp it through a sieve, add 3/4 pint milk and the seasoning and let it boil once.
  2. Draw it to the side of the fire and add the yolk beaten up in 1/4 pint cold milk; stir, but do not let it boil, and serve when hot.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: celery, onion, water, milk, egg yolk, pepper, salt

Equipment: measuring cups, measuring spoons, saucepan, pot, sieve, stove, egg beater

See Also

Clam Chowder

by: Mrs Jennie Olson • Point Adams Packing Co • Savory Seafoods of Oregon (1957-07-01)

Seafood, Soup • bacon, onion, celery, potato, water, salt, pepper, clam, butter, milk, flour • measuring cups, measuring spoons, pan, stove, pot

Bramborova Polevka (Potato Soup)

by: Clarkson Woman's Club • Old Czech Recipes for Today's Kitchens (1920-01-01)

Soup • avoirdupois • butter, flour, onion, celery, salt, pepper, potato, water, milk • measuring cups, measuring spoons, knife, pot, stove

Celery Soup

by: Margaret W Howard • Practical Cookbook (1917-01-01)

Soup • avoirdupois • celery, water, milk, flour, butter, salt, pepper, onion • measuring cups, measuring spoons, knife, pot, stove

Potato Soup

by: Isabel Harris Metcalf • Maria Samson • Just A Few Tried and True Receipts (2019-02-13)

Soup • avoirdupois • salt, egg yolk, butter, water, milk, potato, onion • measuring spoons, measuring cups, pot

Shourba B'Tarbia (Chicken Soup with Egg and Lemon)

by: Soad Mansour, Layla Risk, Suzy Grindi • Festival of American Folklife: Egyptian Recipes (1976-01-01)

Soup • avoirdupois • chicken, water, egg yolk, onion, lemon juice, salt, pepper • measuring cups, measuring spoons, stove