nut-free
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
- Cut carrots in small pieces to make a quart
- one quart of white stock
- two tablespoons of flour
- one-half cup of cream
- yolks of two eggs
Method
Boil carrots until tender, rub through a sieve.
Add stock and simmer.
Thicken with flour and butter, season, and mix in cream and egg yolks.
Nutrition per serving
455Calories
15 gProtein
24 gCarbs
34 gFat
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
Cook this with the app: pantry check, scaling, and the assistant.