Carrot or Crecy Soup
From How to cook vegetables, 1911
A small piece of butter added will improve the soup. Use deep red carrots for better color.
Presented as published in 1911. 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
1216Calories
38 gProtein
114 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1216 kcal
Protein38 g
Carbohydrates114 g
Fiber16 g
Sugars36 g
Total Fat69 g
Saturated Fat24 g
Monounsaturated Fat28 g
Polyunsaturated Fat10 g
Omega-30.4 g
Cholesterol127 mg
Sodium1644 mg
Potassium2180 mg
Calcium406 mg
Iron4.8 mg
Magnesium138 mg
Phosphorus684 mg
Zinc4.6 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D1.9 mcg
Vitamin C43 mg
Vitamin A3064 mcg
Vitamin E3.3 mg
Vitamin K49 mcg
Vitamin B61.5 mg
Vitamin B121.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate256 mcg
Choline156 mg
Caffeine0 mg
Water2197 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 32. The excerpt below is the record exactly as published.
Carrot or Crecy Soup. About 3 pints stock or water, 6 large carrots, 2 onions, 6 oz. bacon, 2 oz. rice, bay-leaf, 1 gill milk, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.