Cream of Carrot Soup

Name: Cream of Carrot Soup
Ingredients: 2 cups diced carrots; 2 cups water; 1 cup milk; 2 tablespoons fat; 2 tablespoons flour; 1 teaspoon salt

From Foods that will win the war, 1918

Any vegetable, raw or cooked, may be used in the same way.

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

312Calories

11 gProtein

46 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories312 kcal

Protein11 g

Carbohydrates46 g

Fiber9.6 g

Sugars24 g

Total Fat10 g

Saturated Fat4.9 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol29 mg

Sodium3302 mg

Potassium953 mg

Calcium421 mg

Iron2.4 mg

Magnesium70 mg

Phosphorus354 mg

Zinc2.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D2.3 mcg

Vitamin C6.7 mg

Vitamin A2548 mcg

Vitamin E3.1 mg

Vitamin K40 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.5 mg

Folate57 mcg

Choline68 mg

Caffeine0 mg

Water953 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 44. The excerpt below is the record exactly as published.

CREAM OF CARROT SOUP 2 cups diced carrots 4 teaspoon pepper 2 cups water 2 tablespoons fat 1 cup milk 2 tablespoons flour 1 teaspoon salt

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