gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hashed Carrots
From The encyclopædia of practical cookery, 1890
Serves 4
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
101Calories
2 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein2.4 g
Carbohydrates14 g
Fiber6 g
Sugars7.4 g
Total Fat4.3 g
Saturated Fat1.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol5.5 mg
Sodium631 mg
Potassium367 mg
Calcium64 mg
Iron1 mg
Magnesium21 mg
Phosphorus71 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A1524 mcg
Vitamin E1.9 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate20 mcg
Choline20 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 169. The excerpt below is the record exactly as published.
Hashed Carrots. — Scrape and wash a dozen or so young Carrots, put them for a few minutes in boiling water, take them out, and cut up into slices. Put a slice or two of bacon at the bottom of a saucepan, add a little chopped shallot and parsley, salt and pepper, and pour in sufficient stock or gravy
Cook this with the app: pantry check, scaling, and the assistant.