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Boiled Carrots
From The Institute cook book, 1913
Serves 4
Carrots may be cooled and used in a salad if preferred.
Presented as published in 1913. 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
46Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein1.1 g
Carbohydrates11 g
Fiber3.2 g
Sugars5.4 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium78 mg
Potassium363 mg
Calcium37 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A947 mcg
Vitamin E0.7 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 162. The excerpt below is the record exactly as published.
BOILED CARROTS Wash and scrape the carrots; cut into slices or cubes; place in kettle and cover with boiling water. Allow to boil for five minutes ; add salt
Cook this with the app: pantry check, scaling, and the assistant.