Lunch
Carrot soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash and clean one dozen half-grown carrots.
- Slice thin, then place them in a saucepan with two tablespoonfuls of butter, a little salt and sugar and cook slowly, turning often until the carrots begin to color.
- Add a pint of rich broth and allow them to boil gently to a glaze;
Historical transcription
Source method
- 1
Wash and clean one dozen half-grown carrots. Slice thin, then place them in a saucepan with two tablespoonfuls of butter, a little salt and sugar and cook slowly, turning often until the carrots begin to color. Add a pint of rich broth and allow them to boil gently to a glaze; then put the carrots through your vegetable press; return to the saucepan, simmer until smoking-hot and serve.
Nutrition pending
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