Creamed Carrots
From Principles of food preparation, 1914
Another portion of the cooked carrot cubes may be served in a sauce made of milk alone.
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
25Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.6 g
Carbohydrates5.7 g
Fiber1.7 g
Sugars2.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium41 mg
Potassium192 mg
Calcium20 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline5.3 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 11. The excerpt below is the record exactly as published.
Creamed Carrots Wash and scrape the carrots, and cut them into small cubes. Cook until tender in a small quantity of water. Drain, mix the water in which the carrots were cooked with a little milk or cream
Cook this with the app: pantry check, scaling, and the assistant.