Stewed Carrots
From Physical culture cook book, 1901
Presented as published in 1901. 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
148Calories
3 gProtein
34 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein3.3 g
Carbohydrates34 g
Fiber10 g
Sugars17 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium248 mg
Potassium1152 mg
Calcium119 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus126 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A3006 mcg
Vitamin E2.4 mg
Vitamin K48 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate68 mcg
Choline32 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 15. The excerpt below is the record exactly as published.
Stewed Carrots. — Scrape young carrots, and cut in strips and boil in salted water one- half hour. Serve with drawn butfcr sauce or melted butter. ^i 17. Carrots and Peas. — Scrape and cut up six small carrots
Cook this with the app: pantry check, scaling, and the assistant.