vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carrots Mashed
From Original White House Cookbook, 1887
Serves 2
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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 135. The excerpt below is the record exactly as published.
CARROTS MASHED. Scrape and wash them ; cook them tender in boiling water salted slightly. Drain well and mash them. Work in a good piece of butter and season with pepper and salt. Heap up on a vegetable dish and serve hot. 204 VEGETABLES. Carrots are also good simply boiled in salted water and dished up hot with melted butter over them. TURNIPS. Turnips are boiled plain with or without meat, also mashed like pota- toes and stewed like parsnips. They should always be served hot. They require from forty minutes to an hour to cook. STEWED PUMPKIN. See Stewed Pumpkin for Pie. Cook the same, then after stewing season the same as mashed potatoes. Pumpkin is good baked in the same manner as baked winter squash. STEWED ENDIVE. Ingredients. — Six heads of endive, salt and water, one pint of broth, thickening of butter and flour, one tablespoonful of lemon juice, a small lump of sugar. Mode. — Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted. Let it remain for ten minutes; then take it out, drain it till there is no water remaining and chop it very fine. Put it into a stewpan with the broth, add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece be- tween the thumb and Anger, add a thickening of butter and flour and the lemon juice; let the sauce boil up and serve. Time. — Ten minutes to boil, flve minutes to simmer in the broth. BAKED MUSHROOMS. Prepare them the same as for stewing. Place them in a baking-pan in a moderate oven. Season with salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.