vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrots, Flemish Style
From The household gas cookery book, 1900
Serves 4
Care must be taken not to allow them to burn.
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 69. The excerpt below is the record exactly as published.
Carrots, Flemish Style. — Most excellent. Boil 8 or 9 carrots in some salted water until they are tender. Cut them into slices one-eighth of an inch thick. Have ready a stew-pan, with. 2 ozs. of fresh butter. Put in half a dozen small onions, 2 shallots, and 1 clove of garlic, all chopped fine, a little pepper, and a teaspoonful of paprika. Fry for a few minutes. Put in the carrots, then, with half a pint of good brown stock
Cook this with the app: pantry check, scaling, and the assistant.