Carrots and Peas (Sweet and Sour)
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Recipe attributed to Mrs. H. W. Lawrence.
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 12. The excerpt below is the record exactly as published.
CARROTS AND PEAS. (Sweet and Sour.) MRS. H. W. LAWRENCE. Cut up the carrots, about the size of the peas, and boil. them together, until tender. Cook a little flour and butter in a saucepan, then add a little soup stock, (if you have it), if not add the water that the vege- tables have been cooked in. Add pepper and salt anda tablespoonful of vinegar and enough sugar to suit the taste
Cook this with the app: pantry check, scaling, and the assistant.