Carrots a la Vichy

Name: Carrots a la Vichy
Ingredients: four or eight carrots; season with salt; and pepper; an ounce of clarified butter; a gill of stock or water flavoured with 'Lemco'

From The paper-bag cookery manual, 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

416Calories

5 gProtein

39 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories416 kcal

Protein4.8 g

Carbohydrates39 g

Fiber13 g

Sugars12 g

Total Fat30 g

Saturated Fat17 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol85 mg

Sodium175 mg

Potassium1101 mg

Calcium193 mg

Iron3.1 mg

Magnesium73 mg

Phosphorus124 mg

Zinc0.9 mg

Copper0.5 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A2011 mcg

Vitamin E1.8 mg

Vitamin K73 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate50 mcg

Choline24 mg

Caffeine0 mg

Water333 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

Carrots a la Vichy. Wash and scrape four or eight carrots and cut them into very thin slices, season with salt and pepper, and mix with an ounce of clarified butter and a gill of stock or water flavoured with “ Lemco

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