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Celery soup is now usually a white creamed soup made with milk and onions, see: Cream of Celery Soup. But earlier versions are celery pieces in stock (Eaton 1822, Mrs.B).
Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)
Cut celery heads two inches long, then some of the white part into small pieces; wash, blanch, and drain it, and put to it three quarts of cleared stock. Make it boil, skim it, and let the celery simmer till tender.
Mrs.B gives a receipt closer to the form used now...
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
122. INGREDIENTS: 9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1 lump of sugar,½ 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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