Glazed Carrots
From The handy dictionary of cookery, 1890
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
57Calories
5 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein5.5 g
Carbohydrates10 g
Fiber1.7 g
Sugars2.6 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium470 mg
Potassium572 mg
Calcium50 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A1.7 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate16 mcg
Choline15 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 50. The excerpt below is the record exactly as published.
Glazed Carrots. Wash and brush some nice young carrots and scrape them very thinly ; put them into a saucepan with four lumps of sugar, the juice of half a lemon, a piece of glaze the size of a walnut, half a saltspoonful of salt, half that quantity of pepper, and half a pint of brown stock
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