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Carrot Soup
From Buckeye cookery, 1892
Serves 8
This soup is hearty and nutritious.
Presented as published in 1892. 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
32Calories
1 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1.1 g
Carbohydrates5.8 g
Fiber2.4 g
Sugars3 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol2.6 mg
Sodium237 mg
Potassium163 mg
Calcium39 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus30 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A618 mcg
Vitamin E0.7 mg
Vitamin K9.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8.4 mcg
Choline6.3 mg
Caffeine0 mg
Water427 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 177. The excerpt below is the record exactly as published.
season with pepper and salt, add a piece of butter the size of a walnut, or more if preferred; when done skim out half the beans, leaving the broth with the remaining half in the kettle, now add a tea-cup sweet cream or good milk, a dozen or more crackers broken up; let it boil up, and serve. Carrot Sour. Put in soup-kettle a knuckle of veal, three or four quarts cold water, a quart finely-sliced carrots, one head celery
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