Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 6 heads of celery into pieces about 2 inches long
- 3 quarts of clear gravy soup in a gallon soup-pot
- 1/2 pint
- salt
Directions
After splitting 6 heads of celery into pieces about 2 inches long, wash them well, lay them on a hair sieve to drain, and put them in 3 quarts of clear gravy soup in a gallon soup-pot; let it stew just enough to make the celery tender, say about 1 hour; take off the scum if any should rise, season with a little salt. Should you wish to make this soup at a season when you could not get celery, use the celery seed, say about 1/2 pint, put this in the soup 1/4 hour before it is done, with a little sugar.