Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
25
Calories
1g
Protein
0g
Fat
6g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Carrot | 1 medium (61g) | 25 |
| 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
- two quarts of warm water
- a tablespoonful of salt
- six young carrots
Directions
1
Take six young carrots, a tablespoonful of salt. Place upon the stove two quarts of warm water with the above proportion of salt, bring to a boil; wash and scrape the carrots, remove any black specks, cut in halves, plunge into the boiling water, and boil until tender; drain, and serve upon a hot dish.
Recipe sourced from
internet_archive