Carrots Stewed in Sugar and Cream

Ingredients

• half-a-dozen or so large, sound Carrots
• 1 table-spoonful of potato-flour
• a few dried orange-flowers
• a very little sifted crushed loaf sugar
• three yolks
• two whites
• warmed butter

Method

1. 1

   Scrape and clean Carrots, boil until done and nearly all water is absorbed.

2. 2

   Mash Carrots, pour in milk, add potato-flour, orange-flowers, and sugar.

3. 3

   Stir in enough eggs to thicken.

4. 4

   Heat in the oven until required consistency, then turn out onto a dish and serve hot with caster sugar sprinkled over.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 168. The excerpt below is the record exactly as published.

Carrots Stewed in Sugar and Cream.— Scrape and clean half-a-dozen or so large, sound Carrots, put them into a saucepan of water, and boil until they are done and nearly all the water is absorbed or evaporated. Mash the Carrots, pour in a little milk, and add 1 table-spoonful of potato-flour, a few dried orange-flowers, and a very little sifted crushed loaf sugar ; stir in sufficient eggs to thicken, using three yolks to two whites, and whipping them well with warmed butter

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