vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrot Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 4d. Sufficient for two pounds of stewed cutlets.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 319. The excerpt below is the record exactly as published.
Ca,rrot Sauce. — Take half a pint of good melted butter. Bring it to a boil, then stir into it two table-spoonfuls of mashed carrots, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.