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Vegetable Garnish
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories10 kcal
Protein0.3 g
Carbohydrates2.2 g
Fiber0.6 g
Sugars1.5 g
Total Fat0 g
Sodium3.8 mg
Potassium79 mg
Calcium9.8 mg
Iron0 mg
Magnesium3.1 mg
Phosphorus9.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C8 mg
Vitamin B60 mg
Folate18 mcg
Water27 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 90. The excerpt below is the record exactly as published.
Vegetable Garnish Boil equal amounts of carrots, parsnips, potatoes and turnips
Cook this with the app: pantry check, scaling, and the assistant.