Carrots a la Pompadour
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
424Calories
3 gProtein
9 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein2.7 g
Carbohydrates9.1 g
Fiber2 g
Sugars2.4 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.2 g
Cholesterol121 mg
Sodium201 mg
Potassium229 mg
Calcium93 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus85 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A508 mcg
Vitamin E0.6 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.6 mcg
Choline5.2 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 29. The excerpt below is the record exactly as published.
CARROTS A LA POMPADOUR— FRENCH Wash, scrape and scald for five minutes a bunch of young carrots. Drain and cut into pieces not larger than a match -the finer the better. Stew in a saute pan with half a cup of double cream until it has been absorbed and the carrots begin to brown slightly ; then add another half cup, heated, a little salt
Cook this with the app: pantry check, scaling, and the assistant.