Carrot Purée
From The Common sense recipe book, 1898
Presented as published in 1898. 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
1379Calories
18 gProtein
144 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories1379 kcal
Protein18 g
Carbohydrates144 g
Fiber39 g
Sugars67 g
Total Fat110 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.4 g
Cholesterol308 mg
Sodium3323 mg
Potassium4589 mg
Calcium604 mg
Iron4.4 mg
Magnesium180 mg
Phosphorus619 mg
Zinc3.8 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A11362 mcg
Vitamin E9 mg
Vitamin K185 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)14 mg
Folate259 mcg
Choline120 mg
Caffeine0 mg
Water1343 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 45. The excerpt below is the record exactly as published.
three pounds of carrots; cut them in pieces, and boil them in salted boiling water, with an ounce of butter, for an hour and a half, till quite pulpy; then drain and rub them through a colander. Put the pulp into a stewpan, with an ounce of butter, half a pint of cream, a tea- spoonful of salt, one of powdered sugar, and one of white pep- p
Cook this with the app: pantry check, scaling, and the assistant.