Carrots in Cream
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 95. The excerpt below is the record exactly as published.
CARROTS IN CREAM Add rich cream, cream sauce, or canned milk
Cook this with the app: pantry check, scaling, and the assistant.