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Carrots and Peas
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Presented as published in 1907. 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
742Calories
20 gProtein
71 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories742 kcal
Protein20 g
Carbohydrates71 g
Fiber24 g
Sugars29 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.8 g
Cholesterol121 mg
Sodium215 mg
Potassium1640 mg
Calcium229 mg
Iron5 mg
Magnesium133 mg
Phosphorus470 mg
Zinc4.5 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A2248 mcg
Vitamin E2.1 mg
Vitamin K109 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.6 mg
Folate237 mcg
Choline105 mg
Caffeine0 mg
Water523 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 120. The excerpt below is the record exactly as published.
Carrots and Peas Boil 1 pt carrots cut in dice, in enough water to cover, and after 10 minutes add 1 pt shelled green peas, and boil all together until tender. When done the water will be greatly reduced. Then add V2 cup cream, a little butter, pepper and salt, and thicken with a little corn starch or flour
Cook this with the app: pantry check, scaling, and the assistant.