Boiled Carrots
From Manual for army cooks, 1896
Tomato catsup may be added as a seasoning.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 56. The excerpt below is the record exactly as published.
BOILED CARROTS. Time, thirty minutes to one and one-half hours. Trim off the roots, wash well, and scrape off the skin. If they are young do not remove the skin until they are cooked. If the carrots are large, split or quarter them lengthwise, or cut them across in two or more pieces. Soak them in cold water for thirty minutes ; jDut them into a pot of boiling salt water — enough to plentifully cover them.
Cook this with the app: pantry check, scaling, and the assistant.