Breaded Carrots

Ingredients

• young carrots
• sprinkle with salt
• dip in cream or canned milk
• roll in fine cracker crumbs or fresh bread crumbs
• lay in an oiled baking pan
• bake for 20 minutes

Method

1. 1

   Scrub young carrots, boil in the skins until done.

2. 2

   Dip in cold water, remove the skin, split lengthwise, sprinkle with salt, dip in cream or canned milk, roll in crumbs, and lay in an oiled baking pan.

3. 3

   Touch over the top with an oiled brush, and bake for 20 minutes, covered; then remove the cover and brown lightly.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 96. The excerpt below is the record exactly as published.

BREADED CARROTS Scrub young carrots, and boil in the skins until done. Dip in cold water, one at a time, and remove the skin. Split lengthwise, sprinkle with salt, dip in cream or canned milk, roll in fine cracker crumbs or fresh bread crumbs, and lay in an oiled baking pan. Touch over the top with an oiled brush, and bake for 20 minutes

Cook this with the app: pantry check, scaling, and the assistant.