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Stewed Carrots
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
193Calories
0 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories193 kcal
Protein0 g
Carbohydrates50 g
Fiber0 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.6 mg
Potassium3.4 mg
Calcium7.6 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 141. The excerpt below is the record exactly as published.
a teacup of water, so that it does not touch the carrots. Stew in a well-closed saucepan for two hours, or till the edges of the carrots look brown. Add two lumps of sugar reduced to powder
Cook this with the app: pantry check, scaling, and the assistant.