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Carrot, or Crecy Soup
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
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
Nutrition per serving
47Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein1.1 g
Carbohydrates11 g
Fiber2.6 g
Sugars5.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium629 mg
Potassium270 mg
Calcium34 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A535 mcg
Vitamin E0.4 mg
Vitamin K9.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate19 mcg
Choline8 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.
1 saltspoonf ul pepper. 1 can tomatoes. 1 teaspoonful salt. Stew the tomatoes until soft enough to strain. Rub all but the seeds through the strainer. Add the sugar, salt, 134 The Boston Cook Booh and pepper, croutons. Add all to the boiling stock. Serve with Carrot, or Crecy Soup. 1 quart rich, brown stock. 1 pint carrot. 1 teaspoonful sugar. 1 teaspoonful salt. }^ saltspoonf ul pepper. 1 small onion, sliced
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