Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
32
Calories
1g
Protein
0g
Fat
8g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 small carrots
- salt
- pepper
- parsley
Directions
1
Scrape and wash 12 small carrots, cut into slices \ inch thick, put in a saucepan with i tahlespoon butter and k pint white broth. Season with salt, pepper, parsley and a very Tittle sugar. Mix, cover the pan and boil 10 minutes, then set in the oven for 30 minutes. Turn into a vegetable dish and serve.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive