Carrots with Peas

Name: Carrots with Peas
Ingredients: Wash and scrape a bunch of new carrots; 1 pint of green peas; bind together with a little butter; blended with flour

From How to cook vegetables, 1911

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

140Calories

8 gProtein

26 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories140 kcal

Protein8.2 g

Carbohydrates26 g

Fiber10 g

Sugars11 g

Total Fat1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium184 mg

Potassium469 mg

Calcium57 mg

Iron2.4 mg

Magnesium54 mg

Phosphorus175 mg

Zinc2 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A563 mcg

Vitamin E0.8 mg

Vitamin K44 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.3 mg

Folate101 mcg

Choline46 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.

Carrots with Peas. Wash and scrape a bunch of new carrots, cut in rounds about | in. in thickness. Place the carrots in a saucepan and cook as before. When cooked, mix with \ pint of green peas previously boiled in salted water. Then bind together with a little butter, blended with flour

Cook this with the app: pantry check, scaling, and the assistant.