Carrots
From Buckmaster's cookery, 1887
If the carrots are not young, they should be nearly cooked before adding to the sauce.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 103. The excerpt below is the record exactly as published.
CARROTS. Ingredients. Carrots. Eschalots. Chives. Butter. 1. Scrape clean and wipe, but not wash, fifteen or twenty small young carrots. 2. Put them in a stew- pan with two ounces of butter. 3. Cover the stewpan, and from time to time give it a shake. After fifteen minutes (4) add a little pepper and salt, and some finely minced parsley and chives, or eschalots
Cook this with the app: pantry check, scaling, and the assistant.