Creamed Carrots
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
195Calories
10 gProtein
25 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein9.9 g
Carbohydrates25 g
Fiber1.9 g
Sugars15 g
Total Fat6.2 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium7476 mg
Potassium589 mg
Calcium334 mg
Iron0.8 mg
Magnesium36 mg
Phosphorus281 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A700 mcg
Vitamin E0.6 mg
Vitamin K8.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate35 mcg
Choline5.3 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 59. The excerpt below is the record exactly as published.
Creamed Carrots To prepare carrots for cooking — wash, scrub and scrape. If large,- slice or dice. Cook until tender in salted boiling water. Drain. Serve with a medium thick white sauce
Cook this with the app: pantry check, scaling, and the assistant.