gluten-freenut-freesoy-freefish-freeshellfish-free
Carrots, Poulette Style
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
228Calories
19 gProtein
9 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein19 g
Carbohydrates9.1 g
Fiber0 g
Sugars4.1 g
Total Fat16 g
Saturated Fat3.9 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol390 mg
Sodium481 mg
Potassium387 mg
Calcium64 mg
Iron2.2 mg
Magnesium22 mg
Phosphorus263 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0.5 mg
Vitamin A162 mcg
Vitamin E1.1 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate59 mcg
Choline316 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 61. The excerpt below is the record exactly as published.
CARROTS, POULETTE STYLE. Wash and scrape the required number of carrots, place in a bowl of boiling water to scald for a few moments. Take out, drain, slice, put in a saucepan of boiling water with a bit of butter, boil until they are quite tender; put a little butter (a teaspoon), also flour; cook a few moments, add a little lem- on juice, the yolks of two eggs, salt, pepper, a cup of rich stock
Cook this with the app: pantry check, scaling, and the assistant.