Carrot Saute
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 41. The excerpt below is the record exactly as published.
Carrot Saute.— Scrape and cook young carrots in boiling salted water until tender. Cut in halves length- wise, roll in fine cracker crumbs, then in egg and cracker again, and put in well greased bag. Bake fifteen minutes, sprinkle with fine chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.