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Carrot Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Miss H. Clements.
Presented as published in 1907. 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
481Calories
15 gProtein
42 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein15 g
Carbohydrates42 g
Fiber9.8 g
Sugars23 g
Total Fat29 g
Saturated Fat9.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol50 mg
Sodium679 mg
Potassium1247 mg
Calcium142 mg
Iron1.1 mg
Magnesium61 mg
Phosphorus276 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C65 mg
Vitamin A1010 mcg
Vitamin E1.2 mg
Vitamin K17 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.5 mg
Folate157 mcg
Choline59 mg
Caffeine0 mg
Water465 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 3. The excerpt below is the record exactly as published.
Carrot Soup. Take half-pound ham or lean bacon, 6 carrots, 4 turnips, 4 onions and a little celery; slice them all and stew them down in butter till they are soft. Then pour upon them some good broth with the crumbs of a penny roll, a bit of thyme and parsley; stew it all down together, then beat it through a sieve, and make it the substance of thin cream. Add cayenne pepper to your taste.
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