Carrots, Housewife Style

Ingredients

• a nice bunch of new carrots
• an ounce of butter
• a pint and a half of milk
• a good pinch of salt
• a little grated nutmeg

Method

1. 1

   Blanch the carrots in boiling water for ten minutes, drain, and rub off the skin.

2. 2

   Slice them a quarter of an inch thick, then put in a stewpan with butter, milk, salt, and nutmeg.

3. 3

   Partly cover and boil for about twenty minutes, stirring occasionally to prevent burning.

4. 4

   When the milk is reduced, dish up and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 162. The excerpt below is the record exactly as published.

CARROTS, HOUSEWIFE STYLE. Select a nice bunch of new carrots, and blanch them in boiling water for ten minutes ; drain, and when cold rub their skin off with a cloth; slice them a quarter of an inch thick, put in a stewpan with an ounce of butter, a pint and a half of milk, a good pinch of salt, and a little grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.