vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrots with Cream
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 173. The excerpt below is the record exactly as published.
CARROTS WITH CREAM.— Cut the carrots in thin slices; boil in water until almost tender; then pour the water off and add butter; fry them a little; then add a few spoons of cream; season with salt
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