Carrot Soup
From Every-day dishes and every-day work, 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 62. The excerpt below is the record exactly as published.
Carrot Soup. — For a quart of soup, slice one large carrot and boil in a small quantity of water for two hours or longer ; then rub through a colander, add a quart of rich milk, and salt to season. Reheat, and when boiling, thicken with two teaspoon- fuls of flo
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