Boiled Carrots and Parsnips

Name: Boiled Carrots and Parsnips
Ingredients: Four Carrots or two Parsnips; Two quarts of boiling Water; One tablespoonful of Salt; One teaspoonful of Sugar; Quarter ounce of Fat

From Artizan recipes, 1896

Presented as published in 1896. 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

1515Calories

32 gProtein

330 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories1515 kcal

Protein32 g

Carbohydrates330 g

Fiber28 g

Sugars17 g

Total Fat9.9 g

Saturated Fat1.5 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat3.9 g

Cholesterol0 mg

Sodium11462 mg

Potassium1281 mg

Calcium1295 mg

Iron128 mg

Magnesium143 mg

Phosphorus349 mg

Zinc2.3 mg

Copper0.1 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A2004 mcg

Vitamin E1.8 mg

Vitamin K32 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.7 mg

Niacin (B3)34 mg

Folate557 mcg

Choline70 mg

Caffeine0 mg

Water1749 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 8. The excerpt below is the record exactly as published.

Boiled Carrots and Parsnips. Ingredie7its. Four Carrots or two Parsnips. Two quarts of boiling Water. One tablespoonful of Salt. One teaspoonful of Sugar. Quarter ounce of Fat

Cook this with the app: pantry check, scaling, and the assistant.