Carrot Soup
From Household cookery and laundry work, 1882
If made with raw bones, stock is better boiled the day before.
Presented as published in 1882. 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
344Calories
9 gProtein
79 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories344 kcal
Protein8.8 g
Carbohydrates79 g
Fiber17 g
Sugars36 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium315 mg
Potassium2021 mg
Calcium247 mg
Iron2.2 mg
Magnesium92 mg
Phosphorus268 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A3006 mcg
Vitamin E2.4 mg
Vitamin K49 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate210 mcg
Choline50 mg
Caffeine0 mg
Water733 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 4. The excerpt below is the record exactly as published.
CARROT SOUP. 6 Carrots. Celery. 1 Turnip. Stock. 2 Onions. This soup may be made of second stock, or of bones of roast beef or mutton. Put 2 quarts of stock in a stewpan, with 6 carrots, 1 small turnip, 2 onions ; a blade of celery is an improvement. The carrots must either be grated or cut in very small pieces. Add a table-spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.