Crecy Soup

Name: Crecy Soup
Ingredients: 2 lbs. of fresh red carrots.; I onion.; Small lump of sugar.; I leek.; 2 ozs. of dripping or 3 ozs. of butter.; 3 pints of boiling water or stock.; pepper, salt.

From The St. Mungo cookery book, 1904

Serve croutons on a separate dish.

Presented as published in 1904. 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

1081Calories

39 gProtein

64 gCarbs

74 gFat

Full nutrition (33 nutrients)

Calories1081 kcal

Protein39 g

Carbohydrates64 g

Fiber5.3 g

Sugars32 g

Total Fat74 g

Saturated Fat21 g

Monounsaturated Fat33 g

Polyunsaturated Fat16 g

Cholesterol100 mg

Sodium2052 mg

Potassium1997 mg

Calcium123 mg

Iron4 mg

Magnesium86 mg

Phosphorus458 mg

Zinc2.5 mg

Copper0.9 mg

Manganese0.3 mg

Vitamin D2.7 mcg

Vitamin C14 mg

Vitamin A14 mcg

Vitamin E2.1 mg

Vitamin K3.4 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)23 mg

Folate99 mcg

Choline209 mg

Caffeine0 mg

Water1521 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 1. The excerpt below is the record exactly as published.

CRECY SOUP. 2 lbs. of fresh red carrots. I onion. Small lump of sugar. I leek. 2 ozs. of dripping or 3 ozs. of butter. 3 pints of boiling water or stock. Crouton.^ of toast or fried bread. Wash, prepare, and cut up into pieces, the carrots, onion, and leek, and put them with the dripping and sugar into a pan. But lid on and let them simmer on a gentle fire till quite soft, then add the water or stock by degrees, also pepper, salt,

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