vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sewed Carrots
From Buckeye cookery, 1892
Serves 4
Carrots can also be boiled with meat.
Presented as published in 1892. 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
201Calories
1 gProtein
2 gCarbs
24 gFat
Full nutrition (22 nutrients)
Calories201 kcal
Protein1.2 g
Carbohydrates2.2 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol68 mg
Sodium12 mg
Potassium57 mg
Calcium36 mg
Iron0 mg
Magnesium3.5 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 185. The excerpt below is the record exactly as published.
SEWED CARROTS. - Take any quantity desired, divide the carrots isictis nd boil until perfectly tender, which will require from one to two hours. | “When done, have ready a sauce-pan with one or two table- eae By butter, and small cup cream; slice the carrots very thin, and put in — the sauce-pan; add salt and pepper, and let stew ten or fifteen © ‘minutes, stirring gently once or twice, and serve in a vegetable dish. Some add more milk or cream; when done, skim out car~_ rots, and to the cream add a little flour thickening, or the beaten — yolks of one or twoeggs
Cook this with the app: pantry check, scaling, and the assistant.