Fried Carrots and Apples
From Aunt Sammy's radio recipes, 1926
Presented as published in 1926. 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
666Calories
6 gProtein
173 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories666 kcal
Protein6.3 g
Carbohydrates173 g
Fiber24 g
Sugars126 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium248 mg
Potassium2124 mg
Calcium173 mg
Iron1.8 mg
Magnesium86 mg
Phosphorus245 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A3028 mcg
Vitamin E2.9 mg
Vitamin K54 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate68 mcg
Choline68 mg
Caffeine0 mg
Water1254 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 12. The excerpt below is the record exactly as published.
FRIED CARROTS AND APPLES Select 6 medium-sized carrots and 6 tart apples. Scrape the carrots and cut them lengthwise into thin slices. Pare the apples or leave the peelicgs on, whichever you prefer. Core the apples and cut them into slices about a fourth of an inch thick. Fry the apples and the carrots in fat, prefer- ably in a large iron pan or skillet. Place them in single layers and cover the pan tightly. Cook till well browned on one side, then turn. Sprinkle with a little salt
Cook this with the app: pantry check, scaling, and the assistant.