Carrots with Egg Sauce
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
48Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories48 kcal
Protein0 g
Carbohydrates13 g
Sugars13 g
Total Fat0 g
Sodium0.1 mg
Potassium0.3 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 50. The excerpt below is the record exactly as published.
Carrots with Egg Sauce. — Wash and scrape well; slice and throw-'into boiling water or else steam. When tender, drain thoroughly, and pour over them a sauce prepared the same as directed for parsnips, with the addition of a tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.