Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Carrot Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Miss H. Clements.
A modern interpretation · AI-generated from the original record
Ingredients
- half-pound ham or lean bacon
- 6 carrots
- 4 turnips
- 4 onions
- a little celery
- Add cayenne pepper to your taste.
Method
Slice all ingredients and stew them down in butter till soft.
Pour on good broth with crumbs of a penny roll, thyme, and parsley; stew together, beat through a sieve, and make it the substance of thin cream.
Nutrition per serving
481Calories
15 gProtein
42 gCarbs
29 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 3. The excerpt below is the record exactly as published.
Carrot Soup. Take half-pound ham or lean bacon, 6 carrots, 4 turnips, 4 onions and a little celery; slice them all and stew them down in butter till they are soft. Then pour upon them some good broth with the crumbs of a penny roll, a bit of thyme and parsley; stew it all down together, then beat it through a sieve, and make it the substance of thin cream. Add cayenne pepper to your taste.
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