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Cream of Carrots

Name: Cream of Carrots
Yield: 4 servings
Ingredients: Grated carrot, 1 pint; Salt, % teaspoon; White pepper, 14 teaspoon; Butter, 1 large tablespoon; Flour, 3 scant tablespoons; Milk, 21^ cups; Peppercorns, 6; Bay leaf

From Around-the-world cook book, 1913

Serves 4

Presented as published in 1913. 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

141Calories

6 gProtein

18 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories141 kcal

Protein6.3 g

Carbohydrates18 g

Fiber2 g

Sugars10 g

Total Fat7.9 g

Saturated Fat2.9 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol26 mg

Sodium394 mg

Potassium451 mg

Calcium214 mg

Iron0.7 mg

Magnesium29 mg

Phosphorus185 mg

Zinc0.9 mg

Copper0 mg

Manganese0.2 mg

Vitamin D1.5 mcg

Vitamin C3.9 mg

Vitamin A584 mcg

Vitamin E0.5 mg

Vitamin K9.4 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate22 mcg

Choline33 mg

Caffeine0 mg

Water192 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 9. The excerpt below is the record exactly as published.

CREAM OF CARROTS Grated carrot, 1 pint. Salt, % teaspoon. White pepper, 14 teaspoon, Butter, 1 large tablespoon. Flour, 3 scant tablespoons, Milk, 21^ cups. Peppercorns, 6, Bay leaf

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