A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
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A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919).
Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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Take some big roots of celery, prepare as usual and wash in running water.
Boil in salted water, crush and rub through a sieve.
Put in a saucepan this purée, with a piece of butter, salt, flour and a little cream or milk.
The milk may be substituted with good soup stock or brown stock.
Italy
Saucepan
Sieve