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Fried Carrots
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Ernest Messner
Presented as published in 1912. 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
908Calories
7 gProtein
33 gCarbs
95 gFat
Full nutrition (33 nutrients)
Calories908 kcal
Protein7.1 g
Carbohydrates33 g
Fiber7.2 g
Sugars12 g
Total Fat95 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.3 g
Cholesterol273 mg
Sodium226 mg
Potassium1049 mg
Calcium230 mg
Iron0.8 mg
Magnesium45 mg
Phosphorus226 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A2138 mcg
Vitamin E1.7 mg
Vitamin K39 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate49 mcg
Choline23 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 266. The excerpt below is the record exactly as published.
FRIED CARROTS.— Wash and slice enough carrots to make 2 cupfuls. Simmer until nearly tender in stock to cover. Add a cup of cream, thicken with a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.