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Stewed Carrots
From The home cook book, 1905
Serves 4
Ensure carrots are tender before serving.
Presented as published in 1905. 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
133Calories
5 gProtein
19 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein5.4 g
Carbohydrates19 g
Fiber3.6 g
Sugars12 g
Total Fat7 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol22 mg
Sodium718 mg
Potassium596 mg
Calcium193 mg
Iron0.5 mg
Magnesium30 mg
Phosphorus171 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C7.6 mg
Vitamin A1108 mcg
Vitamin E0.9 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate27 mcg
Choline33 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 101. The excerpt below is the record exactly as published.
STEWED CARROTS Have your carrots tender and young, not hard and pithy, as they grow with age. Wash, scrape, and cut them in small dice, or cut in slices and the slices again in halves and quar- ters. So prepare a quart. Cover with boiling water and boil for nearly or quite an hour. Carrots are not apt to be tender with less cooking. Test to see, and boil longer if necessary. When tender, pour off the water, add a small pint of milk, a small teaspoon of salt, and stir in a heaping tablespoon of flour mixed with a heaping tablespoon of butter
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