gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrots à l'Allemande
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Serve very hot.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 132. The excerpt below is the record exactly as published.
arrots à l'Allemande Prepare two bunches of spring carrots, keeping their origi- nai shape, but making them ali equal in size. Parboil them in salted water for about ten minutes. Drain them in a colander and plunge them in cold water. Drain them again and lay them on a napkin. Then place them in a deep saucepan with two ounces of fresh butter, two ounces of loaf sugar, and about one pint of good consommé
Cook this with the app: pantry check, scaling, and the assistant.