The American Domestic Cookery written by Maria Eliza Ketelby Rundell in 1823:1
Carrot Soup.
Put some beef-bones, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, a turnip, pepper, and salt, into a saucepan, and stew for three hours. Have ready six large carrots scraped and cut thin; strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth; then boil the bulb with the soup, which is to be as thick as peas-soup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add Cayenne. Pulp only the red part of the carrot, and not the yellow.
I find it fascinating to imagine the daily life of my ancestors. Did my 5th great-grandmother, Love Mayhew Harding (1772-1850), make carrot soup? Did she teach how to do so to her daughters? Did they grow all of the ingredients needed, or did they have to trade or purchase to obtain them. If only I had a time machine…
You can view the 1823 cookbook at: https://babel.hathitrust.org/cgi/pt?id=nyp.33433061754770&view=1up&seq=9&skin=2021
Sources
- Maria Eliza Ketelby Rundell, American Domestic Cookery: Formed on Principles of Economy, for the Use of Private Families (E. Duychinck, New York, 1823), 126; digital images, HathiTrust (https://babel.hathitrust.org/cgi/pt?id=nyp.33433061754770&view=1up&seq=152&skin=2021 : accessed 26 January 2022).