Carrot Puree (1)

Ingredients

• four medium-sized finely-chopped Carrots
• 2oz. of butter
• lqt. of white broth
• a teacupful of raw rice
• J table-spoonful of salt
• 1 tea-spoonful of pepper
• 2 table-spoonfuls of small fried croutons

Method

1. 1

   Steam Carrots with butter, moisten with broth, add rice, salt, and pepper.

2. 2

   Cook for thirty minutes, then rub through a sieve.

3. 3

   Finish with cream and serve with croutons.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 166. The excerpt below is the record exactly as published.

2oz. of butter, J pint of cream or milk, J pint of wine and rose-water in equal proportions, spicing and sweetening to taste. Lay a puff paste over the dish, bake for an hour, and sift sugar over it. (3) Take Jib. of grated Carrots, Jib. of flour, Jib. of bread- crumbs, Jib. of suet, Jib. of currants washed and dried, the grated rind of half a lemon, and 2 table-spoonfuls of treacle. Mix all well together with just enough milk to make it into a stiff dough. Boil it in a mould for an-hour-and-a half, being careful that it boils quickly all the time. See that the water is boiling fast when the pudding is put in, and should the water reduce much while the pudding is boiling, replenish with boiling water from a kettle kept boiling for the purpose. Carrot Puree. — (1) Steam four medium-sized finely-chopped Carrots for fifteen minutes in a saucepan with 2oz. of butter ; then moisten with lqt. of white broth, adding a teacupful of raw rice, a bouquet garni, J table-spoonful of salt, and 1 tea- spoonful of pepper. Cook thoroughly for thirty minutes, then rub it through a fine sieve. Finish with a teacupful of cream, and serve with 2 table-spoonfuls of small fried croutons

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