Carrots au Jus
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 37. The excerpt below is the record exactly as published.
CARROTS AU JUS. Carottes au Jus. Scrape the carrots carefully and cut in thick slices. Place them in sufficient water to cover them, and stew till tender. Then evaporate the water till only half remains. Add a piece F CG DAINTY DINNERS AND DISHES. of dripping, flour, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.