Boiled Carrots
From The school cookery book, 1881
Can be mashed and mixed with turnips.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
186Calories
4 gProtein
43 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories186 kcal
Protein4.2 g
Carbohydrates43 g
Fiber13 g
Sugars22 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1480 mg
Potassium1452 mg
Calcium150 mg
Iron1.4 mg
Magnesium54 mg
Phosphorus159 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A3787 mcg
Vitamin E3 mg
Vitamin K60 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate86 mcg
Choline40 mg
Caffeine0 mg
Water401 g
As published
This recipe was extracted from The school cookery book (1881), page 45. The excerpt below is the record exactly as published.
Boiled Carrots. — Required: carrots; boiling water ; y2 teaspoonful salt to 1 quart water.
Cook this with the app: pantry check, scaling, and the assistant.