Carrots and Peas
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 15. The excerpt below is the record exactly as published.
Carrots and Peas. — Scrape and cut up six small carrots and boil. Mix with one cup of cooked peas (canned peas will serve), and one cup drawn butter sauce
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