vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrot Pie
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost of carrots, 6d. or 8d. per bunch. Sufficient for six persons.
Presented as published in 1892. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.1 kcal
Protein0.1 g
Carbohydrates1 g
Fiber0.3 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7 mg
Potassium32 mg
Calcium3.4 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus3.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline0.9 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 318. The excerpt below is the record exactly as published.
Carrot Pie. — This is a favourite dish with vegetarians. Wash and slice the carrots, and CAR ( 109) CAR parhoil them. Put them into a dish edged with .1 lii>:ht crust. Add pepper and salt, aud pour a little water
Cook this with the app: pantry check, scaling, and the assistant.