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Carrot or Crecy Royale

Name: Carrot or Crecy Royale
Yield: 1 servings
Ingredients: five oz. of the red part only of carrots; two tablespoonfuls of Béchamel; one-fifth pint of rich cream; a pinch of castor sugar; a few drops of vegetable red; one egg; four yolks

From A guide to modern cookery, 1909

Serves 1

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

691Calories

21 gProtein

22 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories691 kcal

Protein21 g

Carbohydrates22 g

Fiber4 g

Sugars8.8 g

Total Fat57 g

Saturated Fat28 g

Monounsaturated Fat17 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol1019 mg

Sodium275 mg

Potassium737 mg

Calcium259 mg

Iron3.2 mg

Magnesium36 mg

Phosphorus500 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C8.4 mg

Vitamin A1548 mcg

Vitamin E3.2 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B121.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.6 mg

Folate153 mcg

Choline717 mg

Caffeine0 mg

Water278 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 55. The excerpt below is the record exactly as published.

CARROT OR CRECY ROYALE Stew gently in butter five oz. of the red part only of carrots. Cool, crush in a mortar, and gradually add two tablespoonfuls of Béchamel and one-fifth pint of rich cream. Season with table-salt and a pinch of castor sugar, and deepen the tint of the royale with a few drops of vegetable red. Strain through tammy, thicken with one egg and four yolks

Cook this with the app: pantry check, scaling, and the assistant.