Carrots and Peas

Ingredients

• one tablespoon butter
• three tablespoons thick cream
• pepper to taste
• salt to taste

Method

1. 1

   Scrape carrots, cut into dices, boil in salt water until tender, and drain.

2. 2

   Take can of peas, drained, put into saucepan with butter, thick cream, pepper, and salt.

3. 3

   Let stand until thoroughly heated, add carrots and serve.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 136. The excerpt below is the record exactly as published.

Carrots and Peas Scrape carrots, cut into dices, boil in salt water until tender, and drain; take can of peas, drained, put into saucepan with one tablespoon butter, three tablespoons thick cream, pepper and salt to taste; let stand until thoroughly heated, add carrots and serve. Stuffed Tomatoes Wipe and remove thin slices from stem end of six medium- sized tomatoes. Take out seeds and pulp, sprinkle inside toma- toes with salt, invert, and let stand one-half hour. Cook for five minutes the following: Two tablespoons butter with one- half tablespoon finely chopped onion, add one-half cup finely chopped cold cooked chicken, or other meat, one-half cup stale bread crumbs, tomato pulp, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.