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Carrot Soup
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
428Calories
14 gProtein
39 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein14 g
Carbohydrates39 g
Fiber5.1 g
Sugars26 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol90 mg
Sodium219 mg
Potassium1060 mg
Calcium487 mg
Iron0.7 mg
Magnesium66 mg
Phosphorus425 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C14 mg
Vitamin A1106 mcg
Vitamin E1 mg
Vitamin K17 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate46 mcg
Choline74 mg
Caffeine0 mg
Water505 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 118. The excerpt below is the record exactly as published.
CARROT SOUP. Carrots, 6. Sugar, a pinch. Onions, 2. Flour, 1 tablespoon. Celery, a few stalks. Butter, 1 tablespoon. Milk, 1 quart. Cream, 1 gill. Salt and pepper
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