Cones of Carrots and Turnips
From A bill of fare for every day in the year ..., 1892
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
131Calories
3 gProtein
29 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein3.4 g
Carbohydrates29 g
Fiber8 g
Sugars18 g
Total Fat4.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium114 mg
Potassium1014 mg
Calcium119 mg
Iron0.4 mg
Magnesium39 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A1002 mcg
Vitamin E0.8 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate167 mcg
Choline11 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 38. The excerpt below is the record exactly as published.
Cones of Carrots and Turnips. Bread and Butter. Pears and Grapes. Supper— Boston Brown Bread. Baked Beans. Jam. Cake. Tea. Cones of Carrots and Turnips.— Boil them separately in quar- ters, use white turnips. Chop each fine in a chopping bowl, put a dessertspoonful of butter with them, season with white pepper and salt, then press them into cone shape,— a wineglass will answer— and stand them in alternate cones round the beef steak. SUNDAY. OCT. 22 Breakfast — Hominy with Cream. Fried Cod. Creamed Potatoes. Breakfast Puffs. Coffee. Dinner — Fricassee Chicken. Mashed Potato. Fall Spinach. Cel- ery. Bread and Butter. Vanilla Ice Cream. Supper— Creamed Oysters. Thin Bread and Butter. Fruit. Cake. Tea, Creamed Oysters. — To % tablespoonful butter melted in a sauce pan, add i heaping tablespoonful flour, cook a minute and stir in gradually 1 cup hot milk. Season with salt
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