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Carrots with Sauce

Name: Carrots with Sauce
Yield: 4 servings
Ingredients: six carrots cut into thin slices; a little salt; a little pepper; grated nutmeg; a tea-spoonful of finely-minced onion; a little water or stock; one table-sjioonf ul of finely-minced parsley; a little flour

From Cassell's dictionary of cookery, 1892

Serves 4

Time: one hour. Sufficient for five or six persons.

Presented as published in 1892. 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

71Calories

3 gProtein

13 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories71 kcal

Protein2.7 g

Carbohydrates13 g

Fiber2.8 g

Sugars5.3 g

Total Fat1.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol1.8 mg

Sodium731 mg

Potassium370 mg

Calcium38 mg

Iron0.7 mg

Magnesium16 mg

Phosphorus53 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C7 mg

Vitamin A757 mcg

Vitamin E0.6 mg

Vitamin K31 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate26 mcg

Choline14 mg

Caffeine0 mg

Water136 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 322. The excerpt below is the record exactly as published.

six carrots cut into thin slices, with a little salt, pepper, grated nutmeg, and a tea-spoonful of finely-minced onion. Let them remain until tender, adding every now and then as it is required a little water or stock. Thicken the sauce with a little flour, and about a quarter of an hour before serving, add one table-sjioonf ul of finely-minced parsley

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