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Carrots
From The household (of the Detroit free press), 1886
Serves 2
Or boil, quarter, heat with cream, season and thicken with the yolk of eggs.
Presented as published in 1886. 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
429Calories
9 gProtein
93 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories429 kcal
Protein9.2 g
Carbohydrates93 g
Fiber7 g
Sugars2 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1298 mg
Potassium248 mg
Calcium370 mg
Iron38 mg
Magnesium37 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A251 mcg
Vitamin E0.3 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.7 mg
Folate158 mcg
Choline17 mg
Caffeine0 mg
Water483 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 520. The excerpt below is the record exactly as published.
CARROTS. Scrape and boil whole forty-five minutes
Cook this with the app: pantry check, scaling, and the assistant.