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Carrot Pie
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
379Calories
10 gProtein
57 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein9.6 g
Carbohydrates57 g
Fiber6.3 g
Sugars0.2 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol65 mg
Sodium10055 mg
Potassium623 mg
Calcium263 mg
Iron4.5 mg
Magnesium73 mg
Phosphorus191 mg
Zinc1 mg
Copper0.4 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A667 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate37 mcg
Choline2.8 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 165. The excerpt below is the record exactly as published.
Carrot Pie.— Peel, wash, and slice some Carrots lengthwise, and boil them ; when they are partly cooked, strain them. Put some puff paste round the edge of a pie-dish, put in the Carrots, season with a little salt and pepper, pour a little water
Cook this with the app: pantry check, scaling, and the assistant.