Carrot Soup a la Crecy

Name: Carrot Soup a la Crecy
Ingredients: Six large Carrots; Two Onions; One head of Celery; Four ounces of raw Ham or Bacon; Two ounces of Butter; Three pints of Stock; One gill of Cream; Half a teaspoonful of Castor Sugar; Pepper and Salt; and fried Croûtons

From High-class cookery recipes, 1897

Presented as published in 1897. 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

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 3. The excerpt below is the record exactly as published.

Carrot Soup a la Crecy. Ingredients, Six large Carrots. Two Onions. One head of Celery. Four ounces of raw Ham or Bacon. Two ounces of Butter. Three pints of Stock. One gill- of Cream. Half a teaspoonful of Castor Sugar. Pepper and Salt, and fried Croiiton

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