vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrots and Peas
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 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
Cook this with the app: pantry check, scaling, and the assistant.