Carrots and Green Peas
From Science of food & cookery, 1921
Presented as published in 1921. 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
128Calories
10 gProtein
21 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories128 kcal
Protein10 g
Carbohydrates21 g
Fiber9 g
Sugars13 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium768 mg
Potassium768 mg
Calcium134 mg
Iron6.3 mg
Magnesium83 mg
Phosphorus176 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A166 mcg
Vitamin E1.2 mg
Vitamin K80 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate93 mcg
Choline56 mg
Water284 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 95. The excerpt below is the record exactly as published.
CARROTS AND GREEN PEAS Use either recipe for stewed carrots, adding an equal quantity of cooked peas
Cook this with the app: pantry check, scaling, and the assistant.