Carrots Stewed in Sugar and Cream
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 68. The excerpt below is the record exactly as published.
Carrots stewed in sugar and cream. Boil some fine carrots in water, and leave on the fire until the water is nearly all absorbed, mash the carrots, add a little milk, a tablespoonful of potato flour, a pinch of powdered sugar, and some dried orange flowers. Stir in sufficient eggs to thicken the sauce, but reserve a third of the whites, whip them up with some fresh butter
Cook this with the app: pantry check, scaling, and the assistant.