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Cream of Carrots
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Recipe by Mrs. L. A. Lewis.
Presented as published in 1913. 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
197Calories
9 gProtein
20 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein9 g
Carbohydrates20 g
Fiber2.1 g
Sugars15 g
Total Fat12 g
Saturated Fat5.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol41 mg
Sodium145 mg
Potassium612 mg
Calcium328 mg
Iron0.3 mg
Magnesium39 mg
Phosphorus277 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C4.4 mg
Vitamin A704 mcg
Vitamin E0.6 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate17 mcg
Choline50 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 7. The excerpt below is the record exactly as published.
1 tablespoon butter. 1 tablespoon flour. 2 yolks of eggs, beaten. 1 teaspoon salt. SOUPS 25 Make roux of butter and flour; carefully tqjm in stock and milk, cream and eggs last thing. Boil up only once. Mrs. Harrison Corbett. Cream of Carrots. Take 5 French carrots; grate them, boil and pass through a colander. Bring 1 quart milk to a boil. Put a tablespoon butter in a saucepan; when it bubbles stir in a tablespoon flour; stir a minute and add milk slowly; add carrots, season with salt and pepper and add tablespoon cream
Cook this with the app: pantry check, scaling, and the assistant.