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Carrot Soup with Stock
From The national course in home economics, 1917
Serves 8
Presented as published in 1917. 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
53Calories
1 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein1.4 g
Carbohydrates10 g
Fiber2.5 g
Sugars3 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol2.6 mg
Sodium242 mg
Potassium170 mg
Calcium44 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus36 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A618 mcg
Vitamin E0.8 mg
Vitamin K9.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline6.6 mg
Caffeine0 mg
Water546 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 54. The excerpt below is the record exactly as published.
CARROT SOUP WITH STOCK. Put in soup Kettle a knuckle of veal, four quarts of cold water, a quart of finely-sliced carrots, one large head of celery; let boil two and a half hours, and add one-fourth of a cup of rice
Cook this with the app: pantry check, scaling, and the assistant.