Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Carrot Soup (a la Cressy)
From The household cook book, 1902
Serves 6
Time: about 2.5 hours.
A modern interpretation · AI-generated from the original record
Ingredients
- a piece of butter the size of an egg
- 1 large onion
- a slice of ham
- a teacup of chopped celery
- 10 grated carrots
- 2 quarts of stock
Method
Melt butter, add onion, ham, celery, and carrots.
Stew until browned, add stock, simmer for 2 hours, rub through a colander, reheat, season, and serve with toasted bread.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 22. The excerpt below is the record exactly as published.
CARROT SOUP (a la Cressy). — Put a piece of butter the size of an egg into the frying-pan, and when melted, add 1 large onion cut finely, a slice of ham cut in little squares, a teacup of chopped celery and 10 grated carrots. Stew over the fire until the vegetables begin to brown, then add 2 quarts of stock
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