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Carrot Soup Maigre

Name: Carrot Soup Maigre
Yield: 6 servings
Ingredients: a gallon of boiling water; two ounces of salt; three or four carrots quartered or thickly sliced; one onion or more according to the taste; a faggot of parsley; two quarts of these carrots, nicely scraped and washed

From Modern cookery, in all its branches, 1884

Serves 6

Can substitute part of the carrots with Brussels sprouts.

Presented as published in 1884. 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

94Calories

2 gProtein

22 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories94 kcal

Protein2.3 g

Carbohydrates22 g

Fiber6.2 g

Sugars11 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium3827 mg

Potassium709 mg

Calcium99 mg

Iron0.9 mg

Magnesium35 mg

Phosphorus80 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A1693 mcg

Vitamin E1.4 mg

Vitamin K95 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate49 mcg

Choline20 mg

Caffeine0 mg

Water833 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 70. The excerpt below is the record exactly as published.

CARROT SOUP MAIGRE. Throw two ounces of salt into a gallon of boiling water, then add three or four carrots quartered or thickly sliced, one onion or more according to the taste, and a faggot of parsley

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