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Stewed Carrots
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
18Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories18 kcal
Protein1.3 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.8 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.5 mg
Sodium72 mg
Potassium53 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate2.5 mcg
Choline4.6 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 169. The excerpt below is the record exactly as published.
Stewed Carrots. — (1) Scrape some young Short-horn Carrots (frame-grown ones are the best) and put them into cold water for a few minutes ; then put them into a stewpan, and cover with good well-seasoned beef or veal broth
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