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Carrots
From The Pattern cook-book, 1890
Serves 4
Carrots can also be cooked like beets.
Presented as published in 1890. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4 kcal
Protein0 g
Carbohydrates1 g
Fiber0 g
Sugars1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium583 mg
Potassium0.1 mg
Calcium0.4 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 115. The excerpt below is the record exactly as published.
CARROTS. Scrape and wash the carrots, and cut them in slices. Boil them one hour in plenty of water; then drain off all but half a cupful of the water, and add to the carrots one tea-spoonful of sugar, and one of salt. Boil rapidly until the water is all evaporated. Cover the carrots with milk, and thicken this to a cream with a little flour wet to a smooth paste with cold milk. Add butter, salt and pep- per to taste, and serve hot. Carrots may also be cooked the same as beets, adding butter, salt and pepper
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