Boiled Carrots
From Domestic science, principles and application, 1914
Basis for two, 14 ^- 'white sauce.
Presented as published in 1914. 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
105Calories
2 gProtein
25 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories105 kcal
Protein2.4 g
Carbohydrates25 g
Fiber7.2 g
Sugars12 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium177 mg
Potassium819 mg
Calcium84 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus90 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A2138 mcg
Vitamin E1.7 mg
Vitamin K34 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate49 mcg
Choline23 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 26. The excerpt below is the record exactly as published.
Boiled Carrots Method. — Wash, scrape, and cut carrots in half-inch cubes or slices.
Cook this with the app: pantry check, scaling, and the assistant.