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Boiled Carrots served with Brown Sauce
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
76Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein2.1 g
Carbohydrates17 g
Fiber1.7 g
Sugars6.7 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium251 mg
Potassium291 mg
Calcium26 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate24 mcg
Choline6.5 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 161. The excerpt below is the record exactly as published.
1 bunch of Carrots, 1 break- fast-cupful of brown stock, 1 table-spoonful of flour, and b Fig. 344. Boiled Carrots served with Brown Sauce. table-spoonful of ketchup. Put the flour into a small sauce- pan, pour in the stock, and stir it over the fire until boiling. Put the browned tops into the sauce, season it to taste with salt
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