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Carrot Soup

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients.—4 quarts of liquor in which a leg of mutton or beef has been boiled, a few beef-bones, 6 large carrots, 2 large onions, 1 turnip;
  2. seasoning of salt and pepper to taste;
  3. cayenne.
  4. Mode.—Put the liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and simmer for 3 hours.
  5. Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth;
  6. then boil the pulp with the soup, which should be of the consistency of pea-soup.
  7. Add cayenne.
  8. Pulp only the red part of the carrot, and make this soup the day before it is wanted.
  9. Time.—4½ hours.
  10. Average cost, per quart, 1½d.
  11. Seasonable from October to March.
  12. Sufficient for 8 persons.