Italian Carrots (1940)


Food.com
35 mins (prep 10, cooking 25)
7 ingredients
8 servings
This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from Jessie Marie DeBoth's Cook Book, published in 1940. Per Lorimama's review, I've adjusted the prep time.

Categories:  <-60-mins , side-dish , 3-steps-or-less , low-sat.-fat , low-carb , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , easy , heirloom~historical , carrots , vegetarian , vegetable , healthy-2 , from-scratch ,
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Ingredients

Nutrition

Serving Size (135.59 g)
Servings 8
Amount per Serving
Calories 61.88 Calories from Fat 16.02
% Daily Value *
Total Fat 1.78g 21.95%
Saturated Fat 0.99g 39.74%
Trans Fat 0.06g %
Cholesterol 3.97mg 10.6%
Sodium 240.96mg 80.32%
Total Carbohydrate 11.36g 30.3%
Dietary Fiber 3.31 g 106.0%
Sugars 5.62 g %
Protein 1.12g 17.85%
Vitamin A 19809.52IU% Vitamin C 7.0mg%
Calcium 40.18mg% Iron 0.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
stalk celery
 

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