Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Carrot Soup
From Tried favourites cookery book, 1909
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 2 bunches young carrots
- 2 oz. butter
- a little sugar
- salt
- pepper
- a bay leaf
- sprig of parsley
- piece of thyme
- small onion
- a quart good stock
Method
Put carrots in pan with butter, sugar, salt, and pepper.
Put lid on and cook 15 minutes.
Add bay leaf, parsley, thyme, onion, and stock.
Boil gently 1 hour.
Add 2 tablespoonfuls rice and cook till tender.
Pass all through sieve.
Add 1 gill cream and heat thoroughly.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 12. The excerpt below is the record exactly as published.
Carrot Soup. 2 bunches young carrots or one, if large ; cut in small pieces. Put in pan Avith 2 oz. butter, a little sugar, salt, and pepper. Put lid on and cook 15 minutes. Add a bay leaf, sprig of parsley, piece of thyme, small onion, and a quart good stock
Cook this with the app: pantry check, scaling, and the assistant.