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 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 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
- one quart of milk
- one tablespoonful of butter
- one pint of water
- three roots of celery
- two tablespoonsful of flour
- one small onion
- salt
- pepper
Directions
Three roots of celery, one quart of milk, one tablespoonful of butter, two tablespoonsful of flour, one pint of water, salt and pepper to taste, one small onion. Wash celery and cut in small pieces. Cover it with water and boil thirty minutes ; then press it through a cullender. Put the milk on to boil in a farina boiler ; add to it the water and celery that have been pressed through the cullender, also the onion. Rub the butter and flour together and stir into boiling soup, and stir constantly until it thickens. Add salt and pepper.