vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrots and Turnips
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. J. H. Wichmann
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 267. The excerpt below is the record exactly as published.
CARROTS AND TURNIPS.— Cut carrots and turnips into dice, or balls, using a French cutter, and cook separately until ten- der in salted water to cover. Drain, mix, and reheat in cream sauce. — Mrs. J. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. SMOTHERED CARROTS.— Clean, scrape and cut into dice enough carrots to make a pt. Soak in cold water for ^ an hr. Put into a double boiler with no liquid except that which clings to them. Cover tightly and cook until tender. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.