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XLIII.— Carrot Soup

From A Lenten cookery book (1876).

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A historical recipe

A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

Ingredients 7 ingredients

  1. a pint of milk
  2. 2 oz. of butter
  3. two pints of stock
  4. Three pounds of white cabbage
  5. a gallon of water
  6. two onions
  7. two large onions

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Scrape a dozen carrots, parboil, drain, and put them into a stewpan with a pint of milk, two onions, some chopped celery, 2 oz.
  2. of butter, and seasoning.
  3. Let this simmer till the carrots are quite soft ;
  4. beat up well, add two pints of stock and a little sugar, and heat just short of boiling.
  5. XLIV.
  6. — French Soupe aux Choux.
  7. Three pounds of white cabbage cut in strips, to a gallon of water, and 2 oz.
  8. of butter, two large onions, a carrot, turnip, head of celery, and any other available green vegetable, such as leek, peas, or some sliced lettuce.
  9. Boil for a couple of hours, season with black pepper, salt, and a little brown sugar.
  10. Cover the bottom of the soup tureen with stale bread, leaving the crust on;
  11. pour the soup over it, and cover all up closely by the fire for a few minutes, to let the bread get well soaked, and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander
Source http://creativecommons.org/publicdomain/mark/1.0/
Credit

From A Lenten cookery book (1876), printed page 12, digitised by the Internet Archive: https://archive.org/details/ALentenCookeryBook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.