Mrs Beeton Celery Soup
This is an
original Mrs. Beeton recipe taken directly from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
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,
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
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