Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Carrot Soup
From Vegetarian cookery, 1891
Serves 3
The soup should be of the consistency of good cream.
A modern interpretation · AI-generated from the original record
Ingredients
- Eight good-sized carrots
- two roots of celery
- one large turnip
- one large onion
- six ounces of bread, without crust
- two ounces of butter
- half a pint of cream
Method
Set three quarts of water on the fire with a piece of soda; when boiling, add sliced vegetables, bread, salt, Cayenne pepper, and mace; boil until soft; rub through a sieve; return to the pan, stir in cream without boiling afterwards.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 36. The excerpt below is the record exactly as published.
Carrot Soup. Eight good-sized carrots, two roots of celery, one large turnip, one large onion, six ounces of bread, without crust, two ounces of butter, and half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.