vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Carrot Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Presented as published in 1907. 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
298Calories
10 gProtein
47 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein9.9 g
Carbohydrates47 g
Fiber8.2 g
Sugars36 g
Total Fat9.1 g
Saturated Fat4.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol29 mg
Sodium606 mg
Potassium1030 mg
Calcium391 mg
Iron1.1 mg
Magnesium59 mg
Phosphorus333 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C10 mg
Vitamin A2315 mcg
Vitamin E2.4 mg
Vitamin K36 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2 mg
Folate39 mcg
Choline66 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 48. The excerpt below is the record exactly as published.
Carrot Pie Wash and peel 2 or 3 good sized carrots, stew until tender, pour water off, mash fine with potato masher, and to 1 cup 76 FARM AND HOME COOK BOOK mashed carrots add 1 tablesp sugar, 1 beaten egg, 1 level teasp mixed spices, V2 pt milk and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.