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Cream-of-Carrot Soup
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
573Calories
5 gProtein
41 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories573 kcal
Protein5.3 g
Carbohydrates41 g
Fiber12 g
Sugars17 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.2 g
Cholesterol136 mg
Sodium1102 mg
Potassium826 mg
Calcium202 mg
Iron2.4 mg
Magnesium49 mg
Phosphorus190 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A3088 mcg
Vitamin E3.7 mg
Vitamin K52 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate53 mcg
Choline31 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 15. The excerpt below is the record exactly as published.
CREAM-OF-CARROT SOUP Wash and scrape a quart of young carrots, cut in pieces, put in enough hot water to cover and boil gently till tender. Reserve a cup of the diced carrots and put the rest through a colander or sieve. To a quart of the stock of chicken or veal add the pulp of the carrots and simmer half an hour. Smooth a couple of tablespoons of flour into a tablespoon of butter, add a little of the boiling soup, and stir all together in the soup till it thickens. Add a teaspoon of sugar, a cup of cream, salt and pepper to taste, and the cup of diced carrots
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