Carrot Ring
From The Chapel Hill cook book, 1935
Turn out on platter and fill center with buttered peas. Mrs. Bason.
Presented as published in 1935. 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 Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.
CARROT RING 2 cups carrot pulp 1 cup milk 1 teaspoon salt 1 teaspoon sugar XA teaspoon pepper 3 tablespoons butter 3 eggs 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.