Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| Water | not in our table | 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
- 2 cups cut car- i tablespoon butter
- 2 teaspoons salt
- 2 cups milk
- 2 cups of water in which carrots were cooked
- 4 carrots
- 40 min- utes
- salt
- pepper
- parsley
Directions
Mrs. Samuel D. Fitton.
4 carrots or 2 cups cut car- i tablespoon butter.
rots. i tablespoon finely chopped
2 teaspoons salt. onion.
2 cups milk. i tablespoon flour,
i tablespoon chopped pars- ^J teaspoon pepper.
Wash and scrape carrots, cut into pieces, put on in boiling water enough to cover, add i teaspoon salt. Boil 30 or 40 min- utes, or until tender. Drain and mash through fine strainer. Have the milk in top of double boiler, and as soon as it boils add the carrots. Put the butter and onion into small frying pan, add the flour, stir until smooth, then add 2 cups of water in which carrots were cooked, stir until smooth and creamy, and add to the milk and carrots. Strain and add the balance of the salt, pepper, and parsley. Cook three minutes.