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Carrots a l’Orleans
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 162. The excerpt below is the record exactly as published.
Carrots a l’Orleans. — Take a few young Carrots, turn them with a knife to equal sizes, cut them in slices about |in. thick, and blanch them well ; then lay them on a sieve to drain. Put them into a stewpan with a lump of sugar and a little broth, and let them boil over a quick fire. When reduced to a glaze, add a piece of fresh butter the size of a fowl’s egg, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.