vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Carrot Dish
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 169. The excerpt below is the record exactly as published.
plenty of sugar to sweeten thoroughly, ^ table-spoonful of flour, a little salt, and a pat of butter ; let all this boil till very thick, then add the yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.