vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrots in Cream
From Scientific cooking with scientific methods, 1911
Serves 4
These are excellent served with fowl or veal.
Presented as published in 1911. 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
201Calories
1 gProtein
2 gCarbs
24 gFat
Full nutrition (22 nutrients)
Calories201 kcal
Protein1.2 g
Carbohydrates2.2 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol68 mg
Sodium12 mg
Potassium57 mg
Calcium36 mg
Iron0 mg
Magnesium3.5 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 75. The excerpt below is the record exactly as published.
Carrots In Cream. Scrape, wash and cut in any shape you wish, in long strips about the size of a match, cubes, balls or with vegetable centers. Cook in boiling salted water until tender. Season with one-half cup of rich cream, one tablespoon butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.