Creamed Carrots
From A handbook of home economics, 1912
Young carrots will cook in 20 to 30 minutes; older ones will require one hour.
Presented as published in 1912. 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
279Calories
12 gProtein
45 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein12 g
Carbohydrates45 g
Fiber9.5 g
Sugars23 g
Total Fat6.6 g
Saturated Fat3.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol19 mg
Sodium615 mg
Potassium1125 mg
Calcium403 mg
Iron1.6 mg
Magnesium59 mg
Phosphorus353 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2843 mcg
Vitamin E3.4 mg
Vitamin K43 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline27 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 8. The excerpt below is the record exactly as published.
Creamed Carrots 2 c. cubed, cooked carrots. 1 c. white sauce
Cook this with the app: pantry check, scaling, and the assistant.