vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled New Carrots with Butter
From The Swedish, French, American cook book, 1918
Serves 4
If the carrots are too large to be served whole, they can be split in halves and cut across in four pieces before being cooked.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 416. The excerpt below is the record exactly as published.
Boiled New Carrots with Butter Carottes fraiches bouillies au Beurre Take small carrots, cut the tops off, scrape and wash; put in a pan in water (sufficient to cover them) with a small tablespoon sugar and a little pinch of salt; cook — covered — until tender, from fifteen to twenty minutes; pour the water off. Put in a vege¬ table dish, pour over some melted butter; sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.