Boiled Carrots
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 19. The excerpt below is the record exactly as published.
Boiled Carrots. Wash and scrape the carrots, then wash them again, if very large, cut them in half lengthways and across. Put into a saucepan of boiling water, cover the pan, and boil for about 1 hour. Add salt
Cook this with the app: pantry check, scaling, and the assistant.