1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter or Allinsonvege-butter in the Saucepan in which the SOUP is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the Saucepan, boil the SOUP up, and add 1 oz. of vermicelli, sago, or Italian paste; let the SOUP cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)