Boiled Carrots
From Plain cookery recipes, 1908
If old, they may be mashed, or mixed with mashed turnips, with a little pepper, salt, and dripping added.
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 29. The excerpt below is the record exactly as published.
. One teaspoonful salt to one quart water. Cleanse and prepare the potatoes (see page 71). Place them in enough boiling water to cover them, and add the salt. Boil briskly for about ten minutes or a quarter of an hour till soft. Then dry at the side of the fire, as described for old potatoes. Steamed Potatoes* Scrub and peel the potatoes. Put them in a steamer, sprinkle with salt, cover with a lid, and place the steamer over a pan of boiling water, and cook the potatoes till tender. Potato Chips. Two or three potatoes. | Pan of deep fat. Scrub and peel the potatoes, and cut them into very thin slices. Keep for half an hour in cold water. Drain well on a cloth and dry. Have the fat smoking hot. Put the chips into a frying basket and cook till tender (about three min- utes). Lift up the basket and let the fat reheat for a few seconds. Put the potatoes into the fat again for a few seconds until they are crisp and brown. Drain thoroughly on paper. VEGETABLES AND SALADS. 73 Potato Straws. After slicing the potatoes as for chips, cut into strips about the size and thickness of a match, and cook as for potato chips. Boiled Carrots. Two or three carrots. I Half a teaspoonful salt to one Boiling water
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