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Common Carrot Soup
From Modern cookery, in all its branches, 1884
Serves 6
Turnip soup can be prepared similarly.
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
69Calories
5 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein4.7 g
Carbohydrates11 g
Fiber3.2 g
Sugars5.4 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1252 mg
Potassium533 mg
Calcium56 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus81 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A947 mcg
Vitamin E0.7 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate28 mcg
Choline19 mg
Caffeine0 mg
Water408 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 46. The excerpt below is the record exactly as published.
COMMON CARROT SOUP. The most easy method of making this favourite English soup is to boil some highly coloured carrots quite tender in water slightly salted, then to pound or mash them to a smooth paste, and to mix with them boiling gravy soup or strong beef broth ( see Bouillon ) in the pro- portion of two quarts to a pound and a half of the prepared carrots ; then to pass the whole through a strainer, to season it with salt and cayenne
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