A French Way of Cooking Carrots
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 67. The excerpt below is the record exactly as published.
A FRENCH WAY OF COOKING CARROTS CUT some carrots, well cut up, into boiling water writh a little salt and a piece of butter. When sufficiently cooked, strain and add a little flour, milk and water and chopped parsley
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