Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Celery | 1 stalk (40g) | 6 |
| Soup | 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
- 3 stalks celery
- 2 quarts milk
- 2 tablespoons butter
- a large tablespoon of flour added
- 2 soups
Directions
Mrs. Chauncey G. Newton, Uhrichsville, Ohio.
3 stalks celery. Seasoning.
2 quarts milk. 2 tablespoons butter.
Cut the celery into very small bits and cook until tender in salted water. Do not drain the little water that remains on the celery, which need not be more than a cup, but has the strong celery flavor. Add the milk and butter, which has had a large tablespoon of flour added to it. More flour can be added if a thicker soup is wanted. The ends and outside pieces can be used for this when the hearts are needed for some other dish.
2 2 Soups.