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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| 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
- 1 cup creamed irish po- 1 stalk celery
- 1 stalk celery
- two pints of cold water
- 1 small onion
- 2 yolks of eggs
- one large stalk of celery cut in small pieces
- two pints
- one spoon of whipped cream
Directions
1 pt. sweet milk. 1 small onion, grated.
1 cup creamed Irish po- 1 stalk celery, cut fine.
tatoes. 2 yolks of eggs. 1 pt. cream sauce.
Have sauce warm and add potatoes while warm. When thoroughly blended add milk, onion, celery, and just before serving add the beaten yolks of the eggs.
CREAM OF CELERY SOUP. One large stalk of celery cut in small pieces. Cook until tender, in salt water, using two pints. When per- fectly done run through colander. Add to the white sauce with a little grated onion and seasoning.
PEA SOUP. Drain liquor from one can of peas, cook the peas in two pints of cold water or chicken stock twenty minutes. Press through sieve. Add to the cream sauce. A little onion flavors nicely. Serve with one spoon of whipped cream.