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Fried Carrots
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
33Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein0.7 g
Carbohydrates7.7 g
Fiber2.2 g
Sugars3.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium55 mg
Potassium256 mg
Calcium26 mg
Iron0.2 mg
Magnesium9.6 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A668 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline7 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 168. The excerpt below is the record exactly as published.
Fried Carrots. — Clean four or five Carrots, cut them up into slices, and blanch them. Take them out, drain them quite dry, put into a frying-pan with a little butter or dripping
Cook this with the app: pantry check, scaling, and the assistant.