vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Carrots and Peas
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. J. W. Marelius
Presented as published in 1912. 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
67Calories
3 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories67 kcal
Protein3 g
Carbohydrates9.5 g
Fiber1.6 g
Sugars5.4 g
Total Fat3 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.9 mg
Sodium55 mg
Potassium254 mg
Calcium92 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C5.2 mg
Vitamin A398 mcg
Vitamin E0.3 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline17 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 267. The excerpt below is the record exactly as published.
CARROTS AND PEAS. — Wash and scrape 3 medium-sized carrots and cut into thin slices and boil in salted water until ten- der. Boil 1 cup milk, and mix 1 tablespoon of flour in a little cold milk as thickening, and then boiling the milk over. Add 1 tea- spoon butter and pepper, and then 1 can peas
Cook this with the app: pantry check, scaling, and the assistant.