Creamed Mixed Vegetables

Name: Creamed Mixed Vegetables
Ingredients: 1 cup diced potatoes; 1 cup diced carrots; 1 cup diced turnips; 2 cups finely chopped cabbage; 2 tablespoons melted butter; 5 tablespoons flour; 1 cup milk; % cup of onion; 1% teaspoons salt

From Grange cook book and household guide, 1940

Ethel Reich, Clemmons Grange

Presented as published in 1940. 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

925Calories

28 gProtein

139 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories925 kcal

Protein28 g

Carbohydrates139 g

Fiber28 g

Sugars32 g

Total Fat33 g

Saturated Fat19 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol87 mg

Sodium4701 mg

Potassium3419 mg

Calcium769 mg

Iron19 mg

Magnesium221 mg

Phosphorus656 mg

Zinc4.1 mg

Copper2.3 mg

Manganese4.5 mg

Vitamin D2.3 mcg

Vitamin C310 mg

Vitamin A1524 mcg

Vitamin E2.2 mg

Vitamin K22 mcg

Vitamin B61.6 mg

Vitamin B121.4 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7.7 mg

Folate507 mcg

Choline65 mg

Caffeine0 mg

Water1213 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 7. The excerpt below is the record exactly as published.

CREAMED MIXED VEGETABLES 1 cup diced potatoes 1 cup diced carrots 1 cup diced turnips 2 cups finely chopped cabbage 2 tablespoons melted butter 5 tablespoons flour 1 cup milk % cup of onion 1% teaspoons salt

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