{"id":4222,"slug":"cream-of-carrot-soup-2","title":"CREAM OF CARROT SOUP","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 cups diced carrots","2 cups water","1 cup milk","1/8 teaspoon pepper","2 tablespoons fat","2 tablespoons flour","1 teaspoon salt"],"ingredients_norm":["carrot","water","milk","pepper","fat","flour","salt"],"steps":["Cook the carrots in the water until tender.","Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk.","When at boiling point, serve with a little grated raw carrot sprinkled over top of soup.","Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:246","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0269fa67b206351e6ba7fdb991b846a6b3289fd846d5fbb1c11a80be3bfe70a5","created_at":"2026-08-02T16:14:59Z","updated_at":"2026-08-02T16:14:59Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-carrot-soup-2"}