gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrot or Crecy Soup
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
35Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein1 g
Carbohydrates8.2 g
Fiber1.8 g
Sugars3.5 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.2 mg
Sodium605 mg
Potassium151 mg
Calcium28 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A126 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline4.5 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 110. The excerpt below is the record exactly as published.
CARROT OR CRECY SOUP.— Wash and scrape Ipt. carrots; shave off in thin slices a pt. of the outer part. Do not use the yel- low center. Cook the carrot with 1 small onion in boiling salted water to cover, until very tender. Rub the carrot through a squash strainer, add 1 qt. of rich stock and heat again. Add 1 tea- spoon sugar, 1 of salt, and Yt. saltspoon of pepper
Cook this with the app: pantry check, scaling, and the assistant.