Carrots
From Home cookery, 1898
Keep the lid on the saucepan while boiling.
Presented as published in 1898. 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
41Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0.6 g
Carbohydrates9.9 g
Fiber1.7 g
Sugars7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium41 mg
Potassium192 mg
Calcium20 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline5.3 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 41. The excerpt below is the record exactly as published.
Carrots. Wash, scrape, put into boiling water with salt and a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.