vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrot Puree (2)
From The encyclopædia of practical cookery, 1890
Serves 4
Season to taste.
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 166. The excerpt below is the record exactly as published.
lib. of fresh young Carrots, cut them into slices, and put in a stewpan with a good-sized lump of butter. Toss them about over a brisk fire until they begin to brown ; then put in an onion with two cloves stuck in it, a bay-leaf, that should be tied together with a small sprig each of thyme and parsley, and pour over sufficient water to cover
Cook this with the app: pantry check, scaling, and the assistant.