Carrot Soup Recipe (Type 1)

Ingredients:

• 4 good-sized carrots
• 1 head of celery
• 1 onion, 3 oz. of Whole wheat bread without crust
• 1 oz. of butter, pepper and salt, and 1 blade of mace.

Methods:

• Wash, scrape, and cut the carrots into dice.
• Prepare and cut up the onions and celery. 
• Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning. 
• Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking. 
• When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.