Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three stalks of celery
- three cups of milk
- one slice of onion
- one teaspoon of salt
- two tablespoons of butter
- two tablespoons of flour
- one cup of cream
- two cups of water until tender
- one-half inch pieces
Directions
CREAM OF CELERY SOUP— Three stalks of celery, three cups of milk, one slice of onion, one teaspoon of salt, two tablespoons of butter, two tablespoons of flour, pinch pepper, one cup of cream. Cut celery in one-half inch pieces, boil in two cups of water until tender. Press through coarse sieve. Place milk and slice of onion in double boiler ; when milk is scalded remove onion, add celery, sea- soning, flour and butter rubbed together until smooth and cream. Cook until thick.