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Carrot Soup
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
138Calories
9 gProtein
17 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein8.5 g
Carbohydrates17 g
Fiber1.7 g
Sugars7.8 g
Total Fat3.9 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Cholesterol9.5 mg
Sodium492 mg
Potassium523 mg
Calcium29 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus106 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A504 mcg
Vitamin E0.5 mg
Vitamin K8.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.6 mg
Folate27 mcg
Choline34 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 33. The excerpt below is the record exactly as published.
CARROT SOUP. — Scrape half a dozen large, rich-coloured carrots, cut them into thin slices, and stew them in two quarts of rich stock ; when quite tender force them through a sieve with a wooden spoon ; re-boil the red pulp with the stock until it is thick, add a little powdered white sugar, and season with salt and cayenne pepper
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