Boiled Carrots
From The official handbook for the National Training School for Cookery, 1891
Young carrots need not be cut up and take less time to boil.
Presented as published in 1891. 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
148Calories
3 gProtein
34 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein3.3 g
Carbohydrates34 g
Fiber10 g
Sugars17 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium7248 mg
Potassium1153 mg
Calcium123 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus126 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A3006 mcg
Vitamin E2.4 mg
Vitamin K48 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate68 mcg
Choline32 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 102. The excerpt below is the record exactly as published.
1 tablespoonful of salt j 4 4 Now we will show you how to boil Carrots
Cook this with the app: pantry check, scaling, and the assistant.