Carrots
From Home cookery, 1898
Young carrots should have about an inch of the green top left on.
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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates4.2 g
Sugars4.2 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 41. The excerpt below is the record exactly as published.
Carrots. Wash, scrape, put into boiling water with salt and a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.