Mrs Beetons Soups Revisited
Celery Soup
2.25lt (4 pints) Boiling Water
600ml (1 pint) Cream
285ml (½ pint) Strong Stock
9 Heads Celery
1 tsp Salt
Nutmeg, to taste
Sugar
Cut the celery into small pieces.
Put into the water, seasoned with the nutmeg, salt and sugar.
Boil until tender.
Pass through a sieve, add the stock and simmer it for 30 minutes.
Add the cream, bring to boiling point and serve immediately.
Time: 1 hour.
Sufficient for 10 persons.
Seasonable from September to March.
Note: This soup can be made brown, instead of white, by omitting the cream and colouring it a little.
When celery cannot be procured, half a drachm of the seed, finely pounded, will give a flavour to the soup, if put in a quarter of an hour before it is done.
A little of the essence of celery will answer the same purpose.
CELERY SOUP
122. INGREDIENTS - 9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1 lump of sugar, 1/2 pint of strong stock, a pint of cream, and 2 quarts of boiling water.
Mode - Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt, and sugar. Boil it till sufficiently tender; pass it through a sieve, add the stock, and simmer it for half an hour. Now put in the cream, bring it to the boiling point, and serve immediately.
Time - 1 hour.
Average cost, 1s. per quart.
Seasonable from September to March.
Sufficient for 10 persons.
Note - This soup can be made brown, instead of white, by omitting the cream, and colouring it a little. When celery cannot be procured, half a drachm of the seed, finely pounded, will give a flavour to the soup, if put in a quarter of an hour before it is done. A little of the essence of celery will answer the same purpose.
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