Carrots a la Vichy
From How to cook vegetables, 1911
Presented as published in 1911. 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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.
Carrots a la Vichy. At Vichy carrots are eaten in large quantities, on account of their beneficial properties against liver complaints. They are cooked in different ways, but usually served cooked in the following way : Clean the carrots, if very small leave them whole, but if large cut them in rounds in. thick. Place in a saucepan with a little chicken stock, a piece of butter, season with salt, pepper, and a little castor sugar, add a peeled onion, bouquet - garni, and parsley
Cook this with the app: pantry check, scaling, and the assistant.