Carrot Loaf
From The Relief Societ Cookbook, 1930
It saves time to parboil the carrots. Recipe by Mrs. Margaret Davis.
Presented as published in 1930. 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 Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 33. The excerpt below is the record exactly as published.
CARROT LOAF V/% cup ground raw carrots 2 tbsp. chopped green pepper 1 cup boiled rice 3 tbsp. minced bacon 3/4 cup ground peanuts 1 tbsp. chopped onion 1 egg I tbsp. prepared mustard, or 2 tbsp. catsup
Cook this with the app: pantry check, scaling, and the assistant.