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Cream of Carrot
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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
405Calories
8 gProtein
24 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein7.9 g
Carbohydrates24 g
Fiber4.8 g
Sugars8.2 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol204 mg
Sodium181 mg
Potassium675 mg
Calcium124 mg
Iron1.4 mg
Magnesium31 mg
Phosphorus176 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C10 mg
Vitamin A1478 mcg
Vitamin E1.5 mg
Vitamin K25 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate56 mcg
Choline113 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 1. The excerpt below is the record exactly as published.
CREAM' OF CARROT. Cut carrots in small pieces to make a quart. Boil 10 Soups slowly in water to barely cover till very tender. Rub one-half through sieve. Add to pulp one quart of white stock (veal or chicken, and let simmer one-half hour. Thicken with two tablespoons of flour rubbed in one of butter. Season to taste, adding one teaspoon of sugar and one-half cup of cream. Beat yolks of two eggs
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