Carrots
From The galley guide, 1923
Presented as published in 1923. 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
98Calories
2 gProtein
23 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein2.2 g
Carbohydrates23 g
Fiber6.7 g
Sugars11 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium166 mg
Potassium768 mg
Calcium79 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A2004 mcg
Vitamin E1.6 mg
Vitamin K32 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate46 mcg
Choline21 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 31. The excerpt below is the record exactly as published.
Carrots. Wash, scrape with a sharp knife and cut up the carrots in small pieces and boil in salted water 20 to 25 min. or until soft. Drain and season with butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.