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Carrot Cream Soup
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 14. The excerpt below is the record exactly as published.
CARROT CREAM SOUP Slice and cook till soft in a large pint of water three medium-sized carrots. When soft put through a sieve and put them back in the water in which they were boiled, adding a quart of fresh milk. Bring to boil. Add three tablespoons of flour blended with three tablespoons of butter
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