Toasted Carrots
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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
38Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein0.3 g
Carbohydrates8.8 g
Fiber2 g
Sugars6.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium177 mg
Potassium115 mg
Calcium21 mg
Iron0.3 mg
Magnesium6.6 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A508 mcg
Vitamin E0.6 mg
Vitamin K8.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.6 mcg
Choline5.2 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 34. The excerpt below is the record exactly as published.
TOASTED CARROTS Pat Sirrine Boil and leave whole small young carrots — Cool and roll in melted butter- -Roll in crushed corn flakes or bread crumbs-- Bake in oven until light brown-- When boiling, these carrots, add 1 tsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.