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Smothered Carrots
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. J. H. Wichmann
Presented as published in 1912. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.2 kcal
Protein0.1 g
Carbohydrates1.4 g
Fiber0.4 g
Sugars0.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium48 mg
Calcium5 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.9 mcg
Choline1.3 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 267. The excerpt below is the record exactly as published.
SMOTHERED CARROTS.— Clean, scrape and cut into dice enough carrots to make a pt. Soak in cold water for ^ an hr. Put into a double boiler with no liquid except that which clings to them. Cover tightly and cook until tender. Season with salt and pepper, and pour over melted butter of white or cream sauce
Cook this with the app: pantry check, scaling, and the assistant.