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Carrot Sweet Pickles
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
The syrup can be made as rich as desired.
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
234Calories
1 gProtein
59 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein0.8 g
Carbohydrates59 g
Fiber3.9 g
Sugars53 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium49 mg
Potassium228 mg
Calcium63 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus26 mg
Zinc0.3 mg
Copper0 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A502 mcg
Vitamin E0.7 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline6.4 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 177. The excerpt below is the record exactly as published.
Carrot Sweet Pickles These are equal to spiced crabapples. Wash and scrape sev- eral good sized carrots and boil in slightly salted water until tender. Make a syrup of vinegar, sugar and spices, same as for 2 60 FARM AND HOME COOK BOOK any other sweet pickle, or use 1 pt vinegar, 2 pts sugar and 1 teasp each of cloves
Cook this with the app: pantry check, scaling, and the assistant.