Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 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 Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 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 tablespoonful butter 1 tablespoonful salt 2 teaspoonfuls celery stalks
- 1 tablespoonful salt 2 teaspoonfuls celery stalks
- 2 teaspoonfuls celery stalks
- 1 teaspoonful onion
- 1 tablespoonful pepper
- one teaspoonful of the salt
- 1 cup milk 1 quart flour 1 tablespoonful butter 1 tablespoonful salt 2 teaspoonf
- 1 quart flour 1 tablespoonful butter 1 tablespoonful salt 2 teaspoonfuls celery
- six people
- salt
- pepper
- cayenne
Directions
_Ingredients._
Potato 1 cup Milk 1 quart Flour 1 tablespoonful Butter 1 tablespoonful Salt 2 teaspoonfuls Celery stalks, cut small 1 teaspoonful Onion, chopped 1 tablespoonful Pepper, Cayenne To taste.
_Remarks._——If a thicker purée is desired, use more of the mashed potato. If celery salt is used, omit one teaspoonful of the salt. Less onion may be used, and the pepper omitted.
_Utensils._——Make the list yourself, after reading the directions for mixing.
_Method of mixing._——Boil and mash the potato, or use cold mashed potato. Heat the milk in the double boiler with the celery and onion. Add the milk gradually to the mashed potato, beating vigorously.
Put this mixture through a strainer into the double boiler, and reheat it. Melt the butter in a small saucepan, or stir in the flour, add _slowly_ half a cup of the soup to the butter and flour paste, and then pour this slowly into the mixture in the double boiler, stirring all the time. The soup will be ready to serve in about ten minutes.
The _important point_ in this recipe is the quality of the mashed potato. It should be dry and light. It may be made from hot, mealy baked potatoes. If cold mashed potato is used, this should be made light again with a fork. An excellent luncheon dish. Will serve four to six people.