Creamed Carrots
From Domestic science (1914 text-book), 1914
Presented as published in 1914. 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
356Calories
14 gProtein
63 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories356 kcal
Protein14 g
Carbohydrates63 g
Fiber13 g
Sugars34 g
Total Fat7.1 g
Saturated Fat3.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol19 mg
Sodium748 mg
Potassium1847 mg
Calcium460 mg
Iron1.9 mg
Magnesium83 mg
Phosphorus419 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A3986 mcg
Vitamin E3.2 mg
Vitamin K60 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.2 mg
Folate110 mcg
Choline40 mg
Caffeine0 mg
Water599 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 12. The excerpt below is the record exactly as published.
Creamed Carrots These should be scraped, cut into strips, slices or cubes, and cooked in boiling salted water till tender, drained, and served with white sauce
Cook this with the app: pantry check, scaling, and the assistant.