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Stewed Carrots
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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
98Calories
3 gProtein
19 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein3.3 g
Carbohydrates19 g
Fiber0.7 g
Sugars15 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.5 mg
Sodium170 mg
Potassium159 mg
Calcium10 mg
Iron0.4 mg
Magnesium6.8 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate8.7 mcg
Choline12 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 231. The excerpt below is the record exactly as published.
Stewed Carrots.— Boil and slice the Carrots. Put them into a stewpan with a pint of good broth, a little salt and pepper, and let them stew gently for two hours, keeping the pan closely shut. Fifteen minutes before serving add two lumps of sugar crushed to powder, and a squeeze of lemon
Cook this with the app: pantry check, scaling, and the assistant.