Carrot Soup (maigre)

Ingredients

• two large onions
• eight large carrots
• one turnip
• two heads of celery
• one tea-spoonful of celery seed
• six ounces of the crumb of bread
• three quarts of water
• a piece of soda the size of a pea
• a little cayenne pepper
• salt
• mace

Method

1. 1

   Boil the water with soda, then add the vegetables and seasonings.

2. 2

   When soft, rub through a coarse sieve, replace in the soup, and add cream or milk when boiling.

3. 3

   The soup should be thick.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 319. The excerpt below is the record exactly as published.

Carrot Soup (maigre). — Take two large onions, with eight largo carrots (which have been washed and scraped, the red part cut into thin slices and the yellow part left out), one turnip, two heads of celery, or one tea-spoonful of celery seed, and six ounces of the crumb of bread. Put three quarts of water into a saucepan, with a piece of soda the size of a pea. Let this boil; then put in the above ingredients, with a little cayenne pepper, salt, and mace

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