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Carrot Saute
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
35Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein1.6 g
Carbohydrates6.4 g
Fiber2.4 g
Sugars3.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium332 mg
Potassium250 mg
Calcium30 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A618 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate9.2 mcg
Choline9.1 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 126. The excerpt below is the record exactly as published.
CARROT SAUTE. Peel carrots, cut in dice, and boil in salted water for 30 min- utes. Drain and cover with one cup of beef stock. Cook till stock is nearly evaporated, add a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.