Candied Carrots
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
984Calories
4 gProtein
250 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories984 kcal
Protein3.6 g
Carbohydrates250 g
Fiber10 g
Sugars230 g
Total Fat23 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol63 mg
Sodium316 mg
Potassium1451 mg
Calcium309 mg
Iron2.7 mg
Magnesium65 mg
Phosphorus140 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A3006 mcg
Vitamin E2.4 mg
Vitamin K48 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate71 mcg
Choline37 mg
Caffeine0 mg
Water444 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 29. The excerpt below is the record exactly as published.
Candied Carrots 6 medium sized carrots % cup water 1 cup brown sugar 2 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.