Buchanan Carrot Soup
From Modern cookery, in all its branches, 1884
Serves 8
Can use pearl-barley instead of rice.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 71. The excerpt below is the record exactly as published.
BUCHANAN CARROT SOUP. ( Excellent .) Make two quarts of soup by either of the foregoing receipts, using for it good brown stock (for a common family dinner strong beef broth will do). Mix smoothly with a little liquid, a tablespoonful of fine cur- rie-powder, and boil it in the soup for ten minutes ; or instead of this, season it rather highly with cayenne pepper, and then stir into it from six ounces to half a pound of Patna rice
Cook this with the app: pantry check, scaling, and the assistant.