Carrot Sweetmeats
From Buckeye cookery, 1892
Serves 2
Very wholesome for children and very much liked.
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 Buckeye cookery (1892), page 137. The excerpt below is the record exactly as published.
CARROT SWEETMEATS. Boil small fine-grained carrots in water till tender; peel and grate, add sugar, slips of citron, spices if preferred, and wine
Cook this with the app: pantry check, scaling, and the assistant.