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Carrots, a la Poulette

Name: Carrots, a la Poulette
Yield: 1 servings
Ingredients: 2 bunches of carrots; 2 tablespoons Crisco; 1 tablespoon flour; 1 cup milk; 1 tablespoon chopped parsley; salt; pepper; paprika

From A calendar of dinners, with 615 recipes, 1913

Serves 1

Presented as published in 1913. 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

498Calories

10 gProtein

32 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories498 kcal

Protein10 g

Carbohydrates32 g

Fiber4.7 g

Sugars18 g

Total Fat38 g

Saturated Fat4.7 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol29 mg

Sodium2538 mg

Potassium843 mg

Calcium358 mg

Iron1.5 mg

Magnesium54 mg

Phosphorus307 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D2.3 mcg

Vitamin C7.1 mg

Vitamin A1136 mcg

Vitamin E1.6 mg

Vitamin K21 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.2 mg

Folate37 mcg

Choline55 mg

Caffeine0 mg

Water322 g

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 124. The excerpt below is the record exactly as published.

Carrots,a la Poulette—Boil 2 bunches of carrots until tender in_ boiling salted water, then drain. Blend 2 tablespoons Crisco with 1 tablespoon flour, when smooth add 1 cup milk and stir till boiling, add salt, pepper and paprika to taste, 1 tablespoon chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.