Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three ounces of the best butter
- two pounds of the sliced carrots
- four pints
- 2 lbs
- 4-1/2 pints
- salt
- cayenne
Directions
Scrape very clean, and cut away all blemishes from some highly-flavoured red carrots; wash, and wipe them dry, and cut them into quarter-inch slices. Put into a large stewpan three ounces of the best butter, and when it is melted, add two pounds of the sliced carrots, and let them stew gently for an hour without browning; pour to them then four pints and a half of brown gravy soup, and when they have simmered from fifty minutes to an hour, they ought to be sufficiently tender. Press them through a sieve or strainer with the soup; add salt, and cayenne if required; boil the whole gently for five minutes, take off all the scum, and serve the soup as hot as possible.
Butter, 3 oz.; carrots, 2 lbs.: 1 hour. Soup, 4-1/2 pints: 50 to 60 minutes. Salt, cayenne: 5 minutes.