Carrot Purée
From The "Queen" cookery books: Vegetables, 1902
Add more butter or cream for improvement.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
Carrot puree. — Boil some large w^ell-coloured carrots till quite cooked (this will take quite one to two hours, according to their age and size) ; then drain and rinse them in cold water ; melt loz. of butter, and w'ork into it smoothly a dessertspoonful of fine dry flour, and then the carrot pulp, with a dash of white pepper, and a dust of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.