Cream of Carrot Soup

Name: Cream of Carrot Soup
Ingredients: 2 cups finely-chopped carrots; 1 teaspoon sugar; 1 cup flour mixed with; 1 quart boiling water; 3 cups milk; 1 cup water; 1 teaspoon salt; 1 slice onion; Salt and pepper

From Metropolitan cook book, 1918

Presented as published in 1918. 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

1782Calories

56 gProtein

323 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1782 kcal

Protein56 g

Carbohydrates323 g

Fiber23 g

Sugars59 g

Total Fat32 g

Saturated Fat15 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol88 mg

Sodium5636 mg

Potassium2305 mg

Calcium1674 mg

Iron72 mg

Magnesium227 mg

Phosphorus1140 mg

Zinc6.1 mg

Copper0.5 mg

Manganese2.1 mg

Vitamin D7 mcg

Vitamin C18 mg

Vitamin A2704 mcg

Vitamin E3.4 mg

Vitamin K40 mcg

Vitamin B61.2 mg

Vitamin B123.9 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)3 mg

Niacin (B3)26 mg

Folate517 mcg

Choline189 mg

Caffeine0 mg

Water2059 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 16. The excerpt below is the record exactly as published.

CREAM OF CARROT SOUP 2cupsfinely-chopped'carrots 1 teaspoon sugar I cup flour mixed with I quart boiling water 3 cups milk I cup water 1 teaspoon salt 1 slice onion Salt and pepper

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