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Rutabaga and Carrot Butter

Name: Rutabaga and Carrot Butter
Yield: 4 servings
Ingredients: 1 quart of carrots; 1 quart of rutabaga; 1 teaspoon cinnamon; 1% teaspoon of cloves; 2 cups sugar; % cup of strong vinegar; 2 tablespoons of flour

From Magnet users cook book, 1920

Serves 4

Presented as published in 1920. 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

541Calories

4 gProtein

136 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories541 kcal

Protein4.1 g

Carbohydrates136 g

Fiber9.4 g

Sugars116 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium119 mg

Potassium1114 mg

Calcium153 mg

Iron1.8 mg

Magnesium64 mg

Phosphorus169 mg

Zinc0.9 mg

Copper0.1 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A1069 mcg

Vitamin E1.6 mg

Vitamin K19 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate78 mcg

Choline43 mg

Caffeine0 mg

Water315 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 65. The excerpt below is the record exactly as published.

RUTABAGA AND CARROT BUTTER, Boil rutabaga and carrots ten- der, drain, pass through the colander, then add a little water. To one quart of carrots and rutabaga put a pinch of salt, 1 teaspoon cinnamon, 1% teaspoon | of cloves, 2 cups sugar, % cup of strong vinegar, 2 tablespoons of flour

Cook this with the app: pantry check, scaling, and the assistant.