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Carrot Puree with Rice
From The encyclopædia of practical cookery, 1890
Serves 8
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 167. The excerpt below is the record exactly as published.
arrot Puree 'with Rice. — Mince ljlb. of fresh, tender Carrots, and fry them in a stewpan with a piece of butter, a little salt, and 1 pinch of sugar ; moisten them with a little broth, put the cover on the stewpan, remove it to the side of the fire, and let it boil until the broth is reduced, stirring the Carrots about occasionally. Have two or three potatoes boiled in salted water, and when done drain them and dry in the oven ; then mix them with the Carrots, and pass all together through a sieve. Put this puree into a stewpan, add slowly 2qts. of good broth, and stir it ; when it boils, move the stewpan to the side of the fire, and let it simmer for twenty-five minutes. Season it with salt and pepper, skim all the scum off, thicken with three yolks of eggs, pour it through a fine sieve into a soup-tureen, and add to it 4 table-spoonfuls of boiled rice
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