Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
127
Calories
1g
Protein
12g
Fat
6g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 1 pint stock
- 2 tablespoons butter
- 6 large carrots
- salt
Directions
1
Wash and scrape 6 large carrots, parboil in salted water ; drain well and put in a saucepan with 1 pint stock, and a large lump of sugar; boil over a brisk tire till reduced to a glaze; add 2 tablespoons butter and a sprinkling of salt. Shake till the butter is well mixed. The carrots should take up all the sauce in the pan.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive