Carrot Soup

Name: Carrot Soup
Ingredients: + c. stock; te, milk.; + c. carrot (grated); 1 tsp. butter; Onion; 1 tsp. flour; Salt and pepper

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

169Calories

7 gProtein

28 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories169 kcal

Protein6.5 g

Carbohydrates28 g

Fiber4.3 g

Sugars15 g

Total Fat7.9 g

Saturated Fat2.3 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol25 mg

Sodium97 mg

Potassium611 mg

Calcium207 mg

Iron0.7 mg

Magnesium38 mg

Phosphorus193 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.2 mcg

Vitamin C15 mg

Vitamin A573 mcg

Vitamin E0.5 mg

Vitamin K9 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate45 mcg

Choline36 mg

Caffeine0 mg

Water299 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 59. The excerpt below is the record exactly as published.

CARROT SOUP. + c. stock. te, milk. + c. carrot (grated). 1 tsp. butter. Onion. 1 tsp. flour. Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.