vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carottes A La Creme
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
402Calories
2 gProtein
4 gCarbs
42 gFat
Full nutrition (22 nutrients)
Calories402 kcal
Protein2.4 g
Carbohydrates4.5 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium24 mg
Potassium113 mg
Calcium72 mg
Iron0 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 363. The excerpt below is the record exactly as published.
CAROTTES A LA CREME Prepare the carrots as above, and, when the moistening is reduced to the consistence of a syrup, cover them with boiling cream
Cook this with the app: pantry check, scaling, and the assistant.