Croquettes de Carottes (Normandy)

Name: Croquettes de Carottes (Normandy)
Ingredients: half a dozen carrots; the yolks of two eggs; salt; white pepper; ground nutmeg; cinnamon; brown sugar

From National viands à la mode, 1895

Presented as published in 1895. 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

291Calories

16 gProtein

35 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories291 kcal

Protein16 g

Carbohydrates35 g

Fiber10 g

Sugars17 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol372 mg

Sodium390 mg

Potassium1290 mg

Calcium175 mg

Iron2.8 mg

Magnesium55 mg

Phosphorus324 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C21 mg

Vitamin A3166 mcg

Vitamin E3.4 mg

Vitamin K48 mcg

Vitamin B60.7 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.6 mg

Folate115 mcg

Choline326 mg

Caffeine0 mg

Water394 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

roquettes de Carottes. (Normandy) Boil half a dozen carrot still tender, and beat them whilst warm to a pulp ; then add the yolks of two eggs, salt and white pepper, ground nutmeg, cinnamon, and brown sugar

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