Carrot Soup

Name: Carrot Soup
Ingredients: 6 LARGE CARROTS; ^ CUP CREAM; 1 ONION, CHOPPED (OR EVAPORATED MILK); 2 CELERY STALKS, SLICED; 5^ TEASPOON SUGAR; 4 TABLESPOONS BUTTER; SALT AND PEPPER; I QUART CHICKEN OR VEAL BROTH; 2 CUPS COOKED NOODLES

From Most for your money cookbook, 1938

If you like raw carrots you might munch one with this.

Presented as published in 1938. 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

1827Calories

47 gProtein

181 gCarbs

146 gFat

Full nutrition (33 nutrients)

Calories1827 kcal

Protein47 g

Carbohydrates181 g

Fiber14 g

Sugars54 g

Total Fat146 g

Saturated Fat52 g

Monounsaturated Fat25 g

Polyunsaturated Fat4.1 g

Cholesterol488 mg

Sodium2261 mg

Potassium2717 mg

Calcium374 mg

Iron5 mg

Magnesium172 mg

Phosphorus786 mg

Zinc4.9 mg

Copper1 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A3035 mcg

Vitamin E3.2 mg

Vitamin K55 mcg

Vitamin B61.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)20 mg

Folate138 mcg

Choline201 mg

Caffeine0 mg

Water1629 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 7. The excerpt below is the record exactly as published.

CARROT SOUP 6 LARGE CARROTS ^ CUP CREAM 1 ONION, CHOPPED (OR EVAPORATED MILK) 2 CELERY STALKS, SLICED 5^ TEASPOON SUGAR 4 TABLESPOONS BUTTER SALT AND PEPPER I QUART CHICKEN OR VEAL BROTH 2 CUPS COOKED NOODLES

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